Browsing by Subject "Reducing sugars"

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    • Determination of low molecular weight carbohydrates in Cabernet sauvignon red wines 
      Matsuhiro, Betty; Torres, Rodrigo; Zúñiga, Elisa A.; Aguirre, Maria J.; Mendoza, Leonora; Isaacs, Mauricio (Sociedad Chilena de Quimica, 2009)
      Low molecular weight carbohydrates (LMW) were determined in a Chilean Cabernet Sauvignon red wine by the Dubois method, a specific method for the determination of carbohydrates. Dialysis treatment of red wine allowed 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, ...