Results 31 to 40 of about 137,460 (303)
CABI Agriculture and Bioscience, 2022 Five new potato clones (CIP393280.64, CIP393371.58, CIP393077.159, CIP396018.241, and CIP398190.615) and two local checks (Kinigi and Kirundo) were evaluated in fourteen sites under the National Performance Trials (NPTs) for two growing seasons using a ...
Rukundo Placide +4 more
doaj +1 more source
3-Chloropropane-1,2-diol fatty acid esters in potato products
Czech Journal of Food Sciences, 2011 The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported.
Vojtěch Ilko +3 more
doaj +1 more source
Czech Journal of Food Sciences, 2004 Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed.
Z. Ciesarová +5 more
doaj +1 more source
Multiplex CRISPR-Cas9 Gene-Editing Can Deliver Potato Cultivars with Reduced Browning and Acrylamide
Plants, 2023 Storing potato tubers at cold temperatures, either for transport or continuity of supply, is associated with the conversion of sucrose to reducing sugars.
Diem Nguyen Phuoc Ly +4 more
doaj +1 more source
Scientific African, 2023 Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods.
Amr A. El-Sayed +2 more
doaj +1 more source
Agriculture, 2020 The objective of this three-year study was to evaluate the effect of foliar application of dedusted potassium sulphate and chelated forms of microelements on the contents and accumulation of zinc (Zn), copper (Cu), manganese (Mn) and iron (Fe) as well as
Renata Gaj +2 more
doaj +1 more source
Sensors, 2008 The presence of toxic acrylamide in a wide range of food products such as potato crisps, French fries or bread has been confirmed by Swedish scientists from Stockholm University.
Hanna Radecka +2 more
doaj +1 more source
How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?
Foods, 2020 In 2017, the European Commission published Regulation 2017/2158 establishing mitigation measures and benchmark levels to reduce acrylamide in foods. Acrylamide was determined in seventy potato crisp samples commercialized in Spain.
Marta Mesias +3 more
doaj +1 more source
EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS [PDF]
Journal of Food and Dairy Sciences, 2011 Reduction of acrylamide formation in potato chips in the relation of frying temperature and different pretreatments before frying was studied. Potato chips were fried at 140˚Cand 160 ˚C for 7 min. , with different pre treatments prior to frying such as
Rania El-Gammal +1 more
doaj +1 more source
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields [PDF]
, 2019 This preliminary study aimed to compare the application of pulsed electric field (PEF) with a traditional blanching as pre-treatments before frying for the mitigation of acrylamide content in potato crisps.
Jessica Genovese +8 more
core +4 more sources