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Monomers / Staple foods / World cuisine / Food science / Asparaginase / Asparagine / Potato / French fries / Maillard reaction / Food and drink / Acrylamide / Amides


Trade Guidelines in Reducing Acrylamide Level in Food
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Document Date: 2013-01-05 06:17:23


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File Size: 162,07 KB

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Country

Sweden / /

IndustryTerm

controlled heating devices / wheat-dough based products / mixed cereal products / final product / cereal products / oil temperature / food products / industrial chemical / chemical reaction / chemical / prefabricated potato products / Food processing / soak cut potato products / potato chips / potato products / characterised chemicals / undesirable chemicals / food authorities / food / high temperature processing / /

MedicalCondition

Cancer / /

Organization

Food Safety / World Health Organization / International Agency for Research / /

Product

Sodium bicarbonate / sodium chloride / calcium chloride / /

Technology

potato chips / /

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