Browsing by Keywords "acrylamide"

Now showing items 1-2 of 2

  • Effect of frying time and and of potato slice (c.v.hermes) thickness to dehydration and caramelization of the processed product.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Crop Science
    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Agriculture
    Authors: Georgiou, Maria
    Thesis advisor: Skouli, Anna
    Publication Date: 04-03-2011
    The effects of frying time at 180° C in vegetable oil and of potato slice (cv. Hermes) thickness on crisp moisture content and fry color resulting from caramelization were studied. The main decrease in crisp moisture content ...

  • Acrylamide in foods.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Vamvaki, Kyriaki; Nomikou, Maria
    Thesis advisor: Spyridaki, Aspasia
    Publication Date: 2022-07-14
    Acrylamide is non-vaporous, water soluble, crystalline substance found in highly processed foods and mostly carbohydrate-rich foods. That means that acrylamide is often found in French fries, crisps, hashbrowns, baked ...