Acrylamide in heated potato products – analytics and formation routes (English)
- New search for: Weisshaar, Rüdiger
- New search for: Weisshaar, Rüdiger
In:
European Journal of Lipid Science and Technology
;
106
, 11
;
786-792
;
2004
- Article (Journal) / Electronic Resource
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Title:Acrylamide in heated potato products – analytics and formation routes
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Contributors:Weisshaar, Rüdiger ( author )
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Published in:European Journal of Lipid Science and Technology ; 106, 11 ; 786-792
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Publisher:
- New search for: WILEY‐VCH Verlag
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Publication date:2004-11-01
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Size:7 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 106, Issue 11
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 713
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Deep frying remains an artGertz, Christian et al. | 2004
- 715
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Frying as a science – An introductionStier, Richard F. et al. | 2004
- 722
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New theoretical and practical aspects of the frying processParkash Kochhar, S. / Gertz, Christian et al. | 2004
- 728
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Formation of short‐chain glycerol‐bound oxidation products and oxidised monomeric triacylglycerols during deep‐frying and occurrence in used frying fatsVelasco, Joaquín / Marmesat, Susana / Márquez‐Ruiz, Gloria / Dobarganes, M. Carmen et al. | 2004
- 736
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Optimising the baking and frying process using oil‐improving agentsGertz, Christian et al. | 2004
- 746
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Antioxidant efficiency of oregano in frying and storage of fried productsHouhoula, Dimitra P. / Oreopoulou, Vassiliki / Tzia, Constantina et al. | 2004
- 752
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Effectiveness of dimethylpolysiloxane during deep fryingMárquez‐Ruiz, Gloria / Velasco, Joaquín / Dobarganes, M. Carmen et al. | 2004
- 759
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Hazard analysis and critical control point of frying – safety assurance of fried foodsVorria, Evanthia / Giannou, Virginia / Tzia, Constantina et al. | 2004
- 766
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Tests to monitor quality of deep‐frying fats and oilsStier, Richard F. et al. | 2004
- 772
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Economical micromethod for determination of polar components in frying fatsSchulte, Erhard et al. | 2004
- 777
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Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried productsMurkovic, Michael et al. | 2004
- 786
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Acrylamide in heated potato products – analytics and formation routesWeisshaar, Rüdiger et al. | 2004
- 793
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Factors affecting the concentration of acrylamide during deep‐fat frying of potatoesMatthäus, Bertrand / Haase, Norbert U. / Vosmann, Klaus et al. | 2004
- 802
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News Ticker: Eur. J. Lipid Sci. Technol. 11/2004| 2004
- 803
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Reports on Symposia and Congresses: Eur. J. Lipid Sci. Technol. 11/2004| 2004
- 805
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Calendar of Events: Eur. J. Lipid Sci. Technol. 11/2004| 2004
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Cover Picture: Eur. J. Lipid Sci. Technol. 11/2004| 2004
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Contents: Eur. J. Lipid Sci. Technol. 11/2004| 2004