Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Bacchiocca, M."'
Publikováno v:
In Journal of Food Composition and Analysis 2009 22(6):582-588
NUTRITIONAL AND TECHNOLOGICAL REASONS FOR EVALUATING THE ANTIOXIDANT CAPACITY OF VEGETABLE PRODUCTS.
Publikováno v:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2006, Vol. 18 Issue 2, p209-217. 9p.
The effect of frying time and temperature on quality and acrylamide (AA) content on French fries, prepared simulating homecooking practices, was studied in order to investigate the optimal conditions to minimize the amount of produced toxicants toget
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::d655a8181afc40e6c9f10ccee524da34
http://hdl.handle.net/11585/65340
http://hdl.handle.net/11585/65340
Formazione di acrilammide in frittura: influenza delle cinetiche di innalzamento delle temperature dell’olio e della superficie di sticks di patata.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::fc62d937b8505f19c3652d8beb4b4ace
http://hdl.handle.net/11585/65274
http://hdl.handle.net/11585/65274
Autor:
Sisti, Maurizio, Fraternale, Daniele, Amagliani, Giulia, Bacchiocca, M., Ninfali, Paolino, Bucchini, ANAHI ELENA ADA, Giamperi, Laura, Ricci, Donata, Brandi, Giorgio, Scoccianti, Valeria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3656::9fb5c2f9244d5a0e40692d8d88166ba6
https://hdl.handle.net/11576/1893119
https://hdl.handle.net/11576/1893119