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kw.\*:("Acrylamide formation")

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Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and LegislationARVANITOYANNIS, Ioannis S; DIONISOPOULOU, Niki.Critical reviews in food science and nutrition. 2014, Vol 54, Num 4-6, pp 708-733, issn 1040-8398, 26 p.Article

Relationship between antioxidants and acrylamide formation: A reviewCHENG JIN; XIAOQIN WU; YING ZHANG et al.Food research international. 2013, Vol 51, Num 2, pp 611-620, issn 0963-9969, 10 p.Article

Modeling and validation of local acrylamide formation in a model food during fryingCARRIERI, G; DE BONIS, M. V; PACELLA, C et al.Journal of food engineering. 2009, Vol 95, Num 1, pp 90-98, issn 0260-8774, 9 p.Article

Influence of oil type on the amounts of acrylamide generated in a model system and in french friesMESTDAGH, Frédéric J; DE MEULENAER, Bruno; VAN POUCKE, Christof et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 15, pp 6170-6174, issn 0021-8561, 5 p.Article

Reduction of acrylamide by taurine in aqueous and potato chip model systemsSHIN, Dong-Chul; KIM, Cheong-Tae; LEE, Young-Chul et al.Food research international. 2010, Vol 43, Num 5, pp 1356-1360, issn 0963-9969, 5 p.Article

Importance of Oil Degradation Components in the Formation of Acrylamide in Fried FoodstuffsMESTDAGH, Frédéric; CASTELEIN, Pieter; VAN PETEGHEM, Carlos et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6141-6144, issn 0021-8561, 4 p.Conference Paper

Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoesBIEDERMANN, Maurus; BIEDERMANN-BREM, Sandra; NOTI, Anja et al.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2002, Vol 93, Num 6, pp 653-667, issn 1424-1307, 15 p.Article

Brown potato croquettes low in acrylamide by coating with egg/breadcrumbsFISELIER, K; GROB, K; PFEFFERLE, A et al.European food research & technology (Print). 2004, Vol 219, Num 2, pp 111-115, issn 1438-2377, 5 p.Article

Storage of potatoes at low temperature should be avoided to prevent increased acrylamide formation during frying or roastingNOTI, Anja; BIEDERMANN-BREM, Sandra; BIEDERMANN, Maurus et al.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2003, Vol 94, Num 3, pp 167-180, issn 1424-1307, 14 p.Article

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