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Results 1 to 25 of 110

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Options for legal measures to reduce acrylamide contents in the most relevant foodsGROB, K.Food additives and contaminants. 2007, Vol 24, pp 71-81, issn 0265-203X, 11 p., SUP1Article

Acrylamide in commercial potato chips from Warsaw marketBEKAS, Witold; KOWALSKA, Dorota; KOWALSKI, Bolesław et al.Polish journal of food and nutrition sciences. 2006, Vol 15, Num 4, pp 391-394, issn 1230-0322, 4 p.Article

Le commerce extérieur français des pommes de terre et dérivés. 19831984, 9 p.Book

Le commerce extérieur français des pommes de terre et dérivés. 1984. Données sur le marché international1985, non pagBook

Modeling texture kinetics during thermal processing of potato productsMOYANO, P. C; TRONCOSO, E; PEDRESCHI, F et al.Journal of food science. 2007, Vol 72, Num 2, issn 0022-1147, E102-E107Article

The Effect of Domestic Preparation of Some Potato Products on Acrylamide ContentMICHALAK, Joanna; GUJSKA, Elżbieta; KLEPACKA, Joanna et al.Plant foods for human nutrition (Dordrecht). 2011, Vol 66, Num 4, pp 307-312, issn 0921-9668, 6 p.Article

Acrylamide formation in fried potato products ― Present and future, a critical review on mitigation strategies : Advances in Potato Chemistry, Nutrition and TechnologyMEDEIROS VINCI, Raquel; MESTDAGH, Frederic; DE MEULENAER, Bruno et al.Food chemistry. 2012, Vol 133, Num 4, pp 1138-1154, issn 0308-8146, 17 p.Article

Isolation of Bacillus cytotoxicus from various commercial potato productsCONTZEN, Matthias; HAILER, Mandy; RAU, Jörg et al.International journal of food microbiology. 2014, Vol 174, pp 19-22, issn 0168-1605, 4 p.Article

Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foodsGOVAERT, Y; ARISSETO, A; VAN LOCO, J et al.Analytica chimica acta. 2006, Vol 556, Num 2, pp 275-280, issn 0003-2670, 6 p.Article

Evaluation of potato-egg patties extended with different soy proteins = Evaluation des pâtés de pommes de terre et d'oeufs complémentés par différentes protéines de sojaSALAMA, N. A.Grasas y aceites (Sevilla). 1988, Vol 39, Num 4-5, pp 210-212, issn 0017-3495Article

Fracture properties of potato crispsROJO, F. J; VINCENT, J. F. V.International journal of food science & technology. 2008, Vol 43, Num 4, pp 752-760, issn 0950-5423, 9 p.Article

Acrylamide formation in deep-fried potato products and removal of acrylamide precursorsMAY, N. J; TONG, P; VARELIS, P et al.Food Australia. 2006, Vol 58, Num 10, pp 488-493, issn 1032-5298, 6 p.Article

Development and sensory characteristics of extruded ready-to-eat prebaked potatoesKENAWI, M. A; SINHA, N. K; OFOLI, R. Y et al.Journal of food processing and preservation. 1992, Vol 16, Num 3, pp 175-183, issn 0145-8892Article

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysisSALVADOR, A; VARELA, P; SANZ, T et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 3, pp 763-767, issn 0023-6438, 5 p.Article

High-performance liquid chromatographic determination of glycoalkaloids in potato productsSAITO, K; HORIE, M; HOSHINO, Y et al.Journal of chromatography. 1990, Vol 508, Num 1, pp 141-147, issn 0021-9673, 7 p.Article

Potato glycoalkaloids : Some unanswered questionsSMITH, D. B; RODDICK, J. G; JONES, J. L et al.Trends in food science & technology (Regular ed.). 1996, Vol 7, Num 4, pp 126-131, issn 0924-2244Article

Influence of process variables on the drying of potato slicesMAGEE, T. R. A; WILKINSON, C. P. D.International journal of food science & technology. 1992, Vol 27, Num 5, pp 541-549, issn 0950-5423Article

Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heatingHAIQING YE; YUTIAN MIAO; CHENGCHENG ZHAO et al.International journal of food science & technology. 2011, Vol 46, Num 9, pp 1921-1926, issn 0950-5423, 6 p.Article

Relative importance of texture properties in the sensory quality and acceptance of commercial crispy productsJAWORSKA, Danuta; HOFFMANN, Monika.Journal of the science of food and agriculture. 2008, Vol 88, Num 10, pp 1804-1812, issn 0022-5142, 9 p.Article

Presence and significance of Bacillus cereus in dehydrated potato productsKING, Nicola J; WHYTE, Rosemary; HUDSON, J. Andrew et al.Journal of food protection. 2007, Vol 70, Num 2, pp 514-520, issn 0362-028X, 7 p.Article

Formation of acrylamide in heated potato products - model experiments pointing to asparagine as precursorWEISSHAAR, Rüdiger; GUTSCHE, Birgit.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 11, pp 397-400, issn 0012-0413, 4 p.Article

Porous media based model for deep-fat vacuum frying potato chipsWARNING, Alexander; DHALL, Ashish; MITREA, Diana et al.Journal of food engineering. 2012, Vol 110, Num 3, pp 428-440, issn 0260-8774, 13 p.Article

Comparison of four drying methods for re-structured mixed potato with apple chipsHUANG, Lue-Lue; MIN ZHANG; MUJUMDAR, Arun S et al.Journal of food engineering. 2011, Vol 103, Num 3, pp 279-284, issn 0260-8774, 6 p.Article

Measurement of Conjugated Linoleic Acid (CLA) in CLA-Rich Potato Chips by ATR-FTIR SpectroscopyKADAMNE, Jeta V; CASTRODALE, Chelsey L; PROCTOR, Andrew et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 6, pp 2190-2196, issn 0021-8561, 7 p.Article

Variety and storage conditions affect the precursor content and amount of acrylamide in potato crispsAL VIKLUND, Gunilla; OLSSON, Kerstin M; SJOHOLM, Ingegerd M et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 2, pp 305-312, issn 0022-5142, 8 p.Article

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