Browsing by Subject "Potatoes"

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    • 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 ...
    • Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds ... 
      Masson, L.; Robert, P.; Romero, N.; Izaurieta, M.; Valenzuela, S.; Ortiz, J.; Dobarganes, M. C. (1997)
      In this study, different analytical methods, i.e. polar compounds, polar compound distribution, free fatty acids, peroxide value, conjugated dienes and trienes, oxidized fatty acids, viscosity and oxifrit-test, are applied ...