Browsing by Subject "Acrylamide"

Now showing items 1-3 of 3

    • Acrylamide in fried potatoes: an updated review 
      Masson, Lilia; Muñoz, José; Romero, Nalda; Camilo, Conrado; Encina, Cristian; Hernández, Luis; Castro, Julia; Robert Canales, Paz (Instituto de la Grasa, 2007)
      The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The ...
    • Reduction of acrylamide formation in potato slices during frying 
      Pedreschi, Franco; Kaack, Karl; Granby, Kit (2004)
      Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150°C, ...
    • Tara pod (caesalpinia spinosa) extract mitigates neo-contaminant formation in chilean bread preserving their ... 
      Pedreschi, Franco; Saavedra Gatica, Ilse Elizabeth; Bunger Timmermann, Andrea; Zuiliga, Rommy N.; Pedreschi, Romina; Chirinos, Rosana; Campos, David; Mariotti-Celis, María Salome (Elsevier, 2018-09)
      "Hallulla" is a highly consumed type of Chilean bread, which may contain considerable amounts of some Neo-Formed Contaminants (NFCs). The objective of this research was to study the effect of tara (Caesalpinia spinosa) pod ...