Résultats de la recherche - 14 results
Influence of storage practices on acrylamide formation during potato frying
a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment. Health Topics: Acrylamide Acrylamide Acrylamide Service: Éléments ...
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
VARIABILITY Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide Acrylamide Service: Éléments traces et nanomatériaux ...
Determination of acrylamide in food products using the LC-MS/MS technique
LC-MS/MS PRODUCTS Technique Health Topics: Acrylamide Acrylamide Acrylamide Service: Éléments traces et nanomatériaux Spoorelementen en nanomaterialen Trace elements and nanomaterials Full text language: ...
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
ON Potato PROCESSES Science symposium variables Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide Acrylamide ...