Zoekresultaten - 12 results
Optimization of the blanching process to reduce acrylamide in fried potatoes
time and temperature on the extraction of reducing sugars from potato strips and slices. After frying, the impact of both factors on the acrylamide content in French fries and potato crisps was ...
Detection of genetically modified plant products by protein strip testing: An evaluation of real-life samples
proteins using lateral flow protein strip tests has been evaluated in different matrices. The presence of five major genetically engineered proteins (CP4- EPSPS, CryIAb, Cry9C, PAT /pat and PAT /bar protein) ...