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Academic Journal

Trends in acrylamide content in selected potato/sweet potato products on the Canadian market.

Subjects: POTATO products; POTATO chips; ACRYLAMIDE

  • Source: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment; Oct2024, Vol. 41 Issue 10, p1232-1241, 10p

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Academic Journal

Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods.

Subjects: POTATO products; CHLOROGENIC acid; ACRYLAMIDE

  • Source: Foods; Sep2024, Vol. 13 Issue 17, p2769, 14p

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Academic Journal

An exploratory study to assess the knowledge, attitudes and practices of Lebanese residents towards acrylamide.

Subjects: ACRYLAMIDE; DIETARY patterns; FRENCH friesLEBANON

  • Source: PLoS ONE; 4/16/2024, Vol. 19 Issue 4, p1-14, 14p

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Academic Journal

Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions.

Subjects: HAMBURGERS; FRENCH fries; ACRYLAMIDE

  • Source: Journal of Food Science (John Wiley & Sons, Inc.); Apr2024, Vol. 89 Issue 4, p2158-2173, 16p

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Academic Journal

Evaluation of the efficiency of thermostable l-asparaginase from B. licheniformis UDS-5 for acrylamide mitigation during preparation of French fries.

Subjects: ACRYLAMIDE; FRENCH fries; GEL permeation chromatography

  • Source: World Journal of Microbiology & Biotechnology; Mar2024, Vol. 40 Issue 3, p1-15, 15p

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Academic Journal

Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye.

Subjects: HEALTH risk assessment; FRENCH fries; ACRYLAMIDETURKEY

  • Source: Food Science & Nutrition; Feb2024, Vol. 12 Issue 2, p1133-1145, 13p

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Academic Journal

Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes.

Subjects: FRENCH fries; ACRYLAMIDE; AMINO acids

  • Source: Food Science & Nutrition; Feb2024, Vol. 12 Issue 2, p1046-1055, 10p

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Academic Journal

Suppression effect on acrylamide formation in french fries by soaking of potato in various solutions.

Subjects: LIQUID chromatography-mass spectrometry; FRENCH fries; DRINKING water

  • Source: Japanese Journal of Food Chemistry & Safety; 2024, Vol. 31 Issue 1, p10-20, 11p

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Academic Journal

Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols.

Subjects: ENZYMATIC browning; ACRYLAMIDE; FRIED food

  • Source: Topics in Catalysis; Jan2024, Vol. 67 Issue 1-4, p300-312, 13p

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Academic Journal

Comparison Study Between Crude and Purified L-Asparaginase From Bacillus Spp. for Reduction of Acrylamide Level During Fries Processing.

Subjects: ACRYLAMIDE; POISONS; BACILLUS (Bacteria)

  • Source: Iraqi Journal of Science; 2024, Vol. 65 Issue 1, p138-150, 13p

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  • 1-10 of  482 results for ""FROZEN fruit""