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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
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Can acrylamide be mitigated throughout the industrial production process of French fries?
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
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Evaluation of mitigation strategies for acrylamide formation in French fries on industrial scale
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Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen
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Evaluation of acrylamide mitigation recipes on industrial production of French fries
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study
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Evaluation of mitigation strategies for acrylamide formation in French fries on an industrial scale
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A farm-to-fork approach to lower acrylamide in fried potatoes
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Industrially applicable mitigation strategies for acrylamide formation in French fries
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Best entrance control for French fry industry regarding acrylamide prediction.
(2008) -
Optimization of the blanching process to reduce acrylamide in fried potatoes
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- Journal Article
- A1
- open access
Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
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- Journal Article
- A1
- open access
Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps