Search for dissertations about: "Potato crisps"

Found 4 swedish dissertations containing the words Potato crisps.

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

    Author : Gunilla Viklund; Institutionen för livsmedelsteknik; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

    Abstract : 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). READ MORE

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

    Author : Mats Lennersten; Chalmers University of Technology; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; colour; lipid oxidation; mayonnaise; packaging material; potato crisps; light;

    Abstract : .... READ MORE

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

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

    Abstract : 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. READ MORE

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

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

    Abstract : 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. READ MORE