Results 41 to 50 of about 137,460 (303)
Acrylamide formation in potato products [PDF]
, 2006 End of Project ReportAcrylamide, a substance classified as a potential carcinogen, occurs in heated starchy foods at concentrations many times in excess of levels permitted in drinking water. Early surveys indicated that levels of acrylamide in potato
Danaher, Martin +5 more
core +1 more source
Evaluation of near-infrared hyperspectral imaging for the assessment of potato processing aptitude
Frontiers in Nutrition, 2022 The potato (Solanum tuberosum L.) is the world’s fifth most important staple food with high socioeconomic relevance. Several potato cultivars obtained by selection and crossbreeding are currently on the market.
Ainara López-Maestresalas +6 more
doaj +1 more source
The potato chips and dry mashed as products of potato rational processing [PDF]
Ukrainian Food Journal, 2015 Introduction. The percentage of potato processing for food products in the former Soviet Union decreased to 1%, at the same time in some countries of Europe and the USA the share of potato processing is 60-80%.
A. Mazur
doaj
The effect of rosemary extract on 3-MCPD and glycidyl esters during frying
Grasas y Aceites, 2018 The aim of the present work was to evaluate the effect of rosemary extract (Rosmarinus Officinalis L.) on the 3-MCPD and glycidyl ester contents during deep-fat frying.
A. Yıldırım, A. Yorulmaz
doaj +1 more source
Update on acrylamide levels in food from monitoring years 2007 to 2010 [PDF]
EFSA Journal, 2012 <p>Recommendations on the monitoring of acrylamide levels in food by the European Commission (EC) were extended in 2010 (EC, 2010). The new Recommendation includes a revised categorisation of food products for monitoring purposes.
European Food Safety Authority
doaj +1 more source
Monitoring of Acrylamide Content in Selected Foods
Kvasný průmysl, 2015 Acrylamide is a toxic substance occurring in foods. It is formed at temperatures higher than 120 °C, the highest acrylamide amount is produced within the temperature range of 150–180 °C. High acrylamide content occurs namely in starch rich foods that are
Zdeněk Svoboda +4 more
doaj +1 more source
Evaluation of selected Kenyan potato cultivars for processing into potato crisps
Agriculture and Biology Journal of North America, 2010 There has been tremendous increase in the demand and consumption of potato crisps as snack in Kenya. This has however, not been paralleled by development of appropriate raw materials. Many potato varieties and clones have been developed through breeding, but these have not been adequately evaluated for crisps processing.
George Abong +3 more
openaire +1 more source
Open Agriculture, 2020 The aim of this work was to develop an analytical method for determining acrylamide in potato-based products by gas chromatography and tandem mass spectrometry analysis (GC-MS/MS) using solid-phase extraction (SPE) clean-up.
Negoiță Mioara +3 more
doaj +1 more source
Acrylamide in potato crisp—the effect of raw material and processing
LWT - Food Science and Technology, 2006 Abstract Reducing sugars and free amino acids were analysed in slices from three potato cultivars before and after blanching (0–3 min). The potato crisps were deep fried at 185 °C for different times (3–8.5 min), and analysed for the concentration of acrylamide (AA) and moisture.
Trude Wicklund +5 more
openaire +1 more source
Suitability of three newly released Kenyan potato varieties for processing into crisps and French fries [PDF]
, 2011 French fries and potato crisps are the most consumed industrially processed potato products in Kenya, especially in the major urban centers. Processors have, however, complained of the inadequate supply and low quality of potatoes currently available in ...
Abong’, GO
core +1 more source