Results 261 to 270 of about 6,311 (293)

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Food Chemistry, 2008
Bruno De Meulenaer, Carlos van Peteghem, Frédéric Mestdagh   +2 more
exaly  

The carry‐through of residues of thiabendazole, tecnazene and chlorpropham from potatoes following manufacture into potato crisps and jacket potato crisps

Food Additives and Contaminants, 1996
S L Reynolds
exaly  

Impact of vacuum frying on quality of potato crisps and frying oil

Food Chemistry, 2018
Jana Hajšlová, Kamila Hurkova, Jaromír Hradecký   +2 more
exaly  

The carry‐through of residues of maleic hydrazide from treated potatoes, following manufacture into potato crisps and ‘jacket’ potato crisps

Food Additives and Contaminants, 1998
S L Reynolds
exaly  

Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach

Food and Chemical Toxicology, 2017
Francesco Esposito, Teresa Cirillo, Maria Triassi   +2 more
exaly  

The Crisp at the Crossroads

2023
openaire   +1 more source

Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps

Food Chemistry, 2009
Martinus van Boekel, Jeroen J Knol, Józef P H Linssen   +2 more
exaly  

Dietary exposure to acrylamide from potato crisps to the Spanish population

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2009
Francisco J. Morales
exaly  

Nathaniel Crisp

BMJ, 1888
openaire   +1 more source

Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method

Analytica Chimica Acta, 2004
Julia López Hernández, Ana S Silva, P Paseiro-Losada   +2 more
exaly