Zoekresultaten - 4 results
Comparison of potato varieties between seasons and their potential for acrylamide formation
Frying Human Impact Industries Industry IS observed ON period Potato Potato products production PRODUCTS reducing reducing sugar result results seasonal seasonal variation Seasons STORAGE study sugar ...
A modified sample preparation for acrylamide determination in cocoa and coffee products
VALIDATION variation work Abstract: A modified sample preparation for acrylamide determination in difficult matrices such as cocoa and coffee by a liquid chromatography-tandem mass spectrometry method is ...
Determination of acrylamide levels in selected foods in Brazil
Sample Samples Temperature VALIDATION variation Abstract: Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide ...
Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods
Potato products PRODUCTS purification relative Reproducibility result results Sample SENSITIVITY study Tandem Mass Spectrometry Term Test tests time treatment VALIDATION variation Abstract: A robust and ...