Zobrazeno 1 - 10
of 118
pro vyhledávání: '"Browning degrees"'
Autor:
Sara Perestrelo, Kristin Schwerbel, Stefanie Hessel-Pras, Bernd Schäfer, Martin Kaminski, Oliver Lindtner, Irmela Sarvan
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101403- (2024)
Acrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) a
Externí odkaz:
https://doaj.org/article/2076154083c24d7cab8b97536c2937ee
Autor:
Wu, Kunlin1 (AUTHOR) wkk1225@163.com, Liu, Yanju1 (AUTHOR), Xu, Yufen1 (AUTHOR), Yu, Zhaoyan1 (AUTHOR), Cao, Qiulin1 (AUTHOR), Gong, Han1 (AUTHOR), Yang, Yaodong1 (AUTHOR), Ye, Jianqiu2 (AUTHOR), Jia, Xiaocheng1 (AUTHOR) xcjia@catas.cn
Publikováno v:
International Journal of Molecular Sciences. Oct2024, Vol. 25 Issue 20, p11021. 19p.
Akademický článek
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Publikováno v:
Storage & Process; 2024, Issue 6, p33-39, 7p
Autor:
Pino-Hernández, Enrique, Alves, Marco, Moreira, Nicole, Lima, Vasco, Pinto, Carlos A., Saraiva, Jorge A.
Publikováno v:
Applied Sciences (2076-3417); Apr2024, Vol. 14 Issue 7, p3088, 19p
Correlation between browning degree and composition of important Turkish white wine grape varieties.
Autor:
ÜNAL, Mustafa Ümit1 muunal@cu.edu.tr, ŞENER, Aysun2
Publikováno v:
Turkish Journal of Agriculture & Forestry. 2016, Vol. 40 Issue 1, p62-67. 6p.
Autor:
Chen, Yanjie1,2 (AUTHOR), Zhou, Junfei3 (AUTHOR), Ren, Ke1,2 (AUTHOR), Zou, Congming1 (AUTHOR) zoucongmingzcm@163.com, Liu, Junjun3 (AUTHOR), Yao, Guangmin3 (AUTHOR), He, Jianshen1,2 (AUTHOR), Zhao, Gaokun1 (AUTHOR), Huang, Wei1 (AUTHOR), Hu, Binbin1 (AUTHOR), Chen, Yi1 (AUTHOR), Xiong, Kaisheng1 (AUTHOR), Jin, Yan1 (AUTHOR)
Publikováno v:
Scientific Reports. 11/28/2019, Vol. 9 Issue 1, p1-24. 24p.
Publikováno v:
Journal of Food Safety & Quality; 2022, Vol. 13 Issue 8, p2565-2572, 8p
Publikováno v:
Frontiers in Plant Science; 9/3/2021, Vol. 12, p1-21, 21p