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Showing posts with label Akrilamid. Show all posts
Showing posts with label Akrilamid. Show all posts
Wednesday, April 11, 2018

Sedikit Mengenai Akrilamid di Dalam Pangan

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Elvira Syamsir • Apa itu akrilamid?   Akrilamid adalah senyawa kimia yang terbentuk di dalam beberapa produk pangan sebagai hasil...
Saturday, December 12, 2009

Berapa Ambang Batas Harian Akrilamida?

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Oleh: Elvira Syamsir Akrilamid adalah senyawa karsinogen yang terbentuk didalam pangan pada proses pemasakan di suhu tinggi (>120 d...
Tuesday, November 17, 2009

Akrilamid

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Oleh: Elvira Syamsir Akrilamid adalah senyawa karsinogen yang terbentuk didalam pangan selama proses pemasakan pada suhu tinggi (diatas 120...
Monday, January 7, 2008

An experimental set-up for studying acrylamide formation in potato crisps (abstract)

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G. Viklund, F. Mendoza, I. Sjöholm and K. Skog The objective of this work was to set up lab-scale equipment for production of crisps mimic...

Acrylamide reduction under different pre-treatments in French fries

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Franco Pedreschi, Karl Kaack, Kit Granby and Elizabeth Troncoso Acrylamide formation in French fries was investigated in relation under dif...

Acrylamide formation is prevented by divalent cations during the Maillard reaction

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Vural Gökmen and Hamide Z. Şenyuva The effects of mono- and divalent cations on the formation of acrylamide were studied in a fructose-aspa...

Acrylamide content and color development in fried potato strips

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Franco Pedreschi, Karl Kaack and Kit Granby Acrylamide formation and changes in color of fried potato strips was investigated in relation t...