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Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes

Author
BIEDERMANN, Maurus1 ; BIEDERMANN-BREM, Sandra1 ; NOTI, Anja1 ; GROB, Koni1
[1] Official Food Control Authority of the Canton of Zurich, Zurich, Switzerland
Source

Mitteilungen aus Lebensmitteluntersuchung und Hygiene. = Travaux de chimie alimentaire et d'hygiène. 2002, Vol 93, Num 6, pp 653-667, 15 p ; ref : 7 ref

ISSN
1424-1307
Scientific domain
Food science technology
Publisher
Bundesamt für Gesundheitswesen, Bern
Publication country
Switzerland
Document type
Article
Language
English
Author keyword
Acrylamide formation Acrylamide Food processing Heated foods Potato products
Keyword (fr)
Acrylamide Aliment transformé Analyse quantitative Contamination chimique Cuisson Pomme de terre Température Légume Traitement thermique
Keyword (en)
Acrylamide Processed food Quantitative analysis Chemical contamination Cooking Potato Temperature Vegetables Heat treatment
Keyword (es)
Alimento transformado Análisis cuantitativo Contaminación química Cocción Patata Temperatura Hortalizas Tratamiento térmico
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology

Discipline
Agrifood industries Toxicology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
14496423

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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