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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

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

The influence of thermal process of coloured potatoes on the content of glycoallcaloids in the potato products : Advances in Potato Chemistry, Nutrition and TechnologyTAJNER-CZOPEK, A; RYTEL, E; KITA, A et al.Food chemistry. 2012, Vol 133, Num 4, pp 1117-1122, issn 0308-8146, 6 p.Article

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

Lipids and phytosterol oxidation in commercial French fries commonly consumed in SwedenTABEE, Elham; AZADMARD-DAMIRCHI, Sodeif; JÄGERSTAD, Margaretha et al.Journal of food composition and analysis (Print). 2008, Vol 21, Num 2, pp 169-177, issn 0889-1575, 9 p.Article

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

Rapid Oil Extraction from Potato ChipsKADAMNE, Jeta; PROCTOR, Andrew.Journal of the American Oil Chemists' Society. 2010, Vol 87, Num 7, pp 835-836, issn 0003-021X, 2 p.Article

Unterschiedliche Salmonella-Serovaren in Gewürzen, gewürzten Chips und anderen Lebensmitteln = Different Salmonella serovars in spices, flavoured potato crisps and other foodBUROW, H; PUDICH, U.Fleischwirtschaft (Frankfurt). 1996, Vol 76, Num 6, pp 640-644, issn 0015-363XArticle

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanchingPEDRESCHI, Franco; MARIOTTI, Salome; GRANBY, Kit et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 6, pp 1473-1476, issn 0023-6438, 4 p.Article

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato ChipsKORAY PALAZOGLU, T; SAVRAN, Derya; GÖKMEN, Vural et al.Journal of food science. 2010, Vol 75, Num 1, issn 0022-1147, E25-E29Article

Dietary exposure to acrylamide from potato crisps to the Spanish populationARRIBAS-LORENZO, G; MORALES, F. J.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2009, Vol 26, Num 3, pp 289-297, issn 1944-0049, 9 p.Article

A methodology for evaluating the formation and human exposure to acrylamide through fried potato crispsCUMMINS, E; BUTLER, F; GORMLEY, R et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 5, pp 854-867, issn 0023-6438, 14 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

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