Sökning: "Potato crisps"

Hittade 4 avhandlingar innehållade orden Potato crisps.

  1. 1. Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes

    Författare :Gunilla Viklund; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

    Sammanfattning : Acrylamide, a probable human carcinogen, has been found at mg/kg levels, in heat-treated carbohydrate-rich foods. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). LÄS MER

  3. 2. Light-induced lipid oxidation and colour changes in foods : influence of wavelength and packaging material

    Författare :Mats Lennersten; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; colour; lipid oxidation; mayonnaise; packaging material; potato crisps; light;

    Sammanfattning : .... LÄS MER

  4. 3. Acrylamide in food products : Identification, formation and analytical methodology

    Författare :Sune Eriksson; Margareta Törnqvist; Leif Kronberg; Stockholms universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Acrylamide; food; analytical methods; measurements in air; Environmental chemistry; Miljökemi;

    Sammanfattning : The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of food, to identify factors affecting the formation, and to identify important sources of acrylamide exposure from food. As a prerequisite for the studies, gas- and liquid-chromatographic methods with mass spectrometric detection were developed for the analysis of acrylamide in food. LÄS MER

  5. 4. Analysis of Acrylamide and Anthocyanins in Foods : Extraction Optimization for Challenging Analytes

    Författare :Erik V. Petersson; Charlotta Turner; Johan Rosén; Rolf Danielsson; Marja-Liisa Riekkola; Uppsala universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Analysis; Extraction; Optimization; Acrylamide; Anthocyanins; Foods; Challenges; Analytical chemistry; Analytisk kemi; Analytical Chemistry; Analytisk kemi;

    Sammanfattning : In this thesis, the main concern has been to improve the reliability of different parts of the analytical workflow (Paper I, II, IV &V). Additionally, one of the resulting optimized methods was used in a real application (Paper III). Paper I-II concerned the extraction of acrylamide (AA) from foods. LÄS MER