Projects List

Displaying 1-10 of 204 registered projects.

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• Influence of thermal processing conditions on acrylamide formation and browning in a potato model system
  Institution: Institute of Food Science and Nutrition
  Study area: Mechanisms of Formation in Food
  
  
• Acrylamide in roasted almonds and hazelnuts
  Institution: ETH Zurich
  Study area: Occurrence in Food
  
  
• Reducing the acrylamide content of a semi-finished biscuit on industrial scale
  Institution: ETH Zurich
  Study area: Occurrence in Food
  
  
• Acrylamide in almond products
  Institution: ETH Zurich
  Study area: Occurrence in Food
  
  
• Influence of the frying temperature on acrylamide formation in French fries
  Institution: Official Food Control Authority of the Canton of Zurich, Switzerland
  Study area: Minimization of AA formation
  
  
• Legal limit for reducing sugars in prefabricates targeting 50 ppb acrylamide in French fries
  Institution: Official Food Control Authority of the Canton of Zürich, Switzerland
  Study area: Reduction of AA formation
  
  
• Higher acrylamide contents in French fries prepared from "fresh" prefabricates
  Institution: Official Food Control Authority of the Canton of Zürich, Switzerland
  Study area: Mechanisms of Formation in Food
  
  
• Acrylamide: Swiss frying test instead of measuring reducing sugars to evaluate the suitability of potatoes for frying and roasting?
  Institution: Official Food Control Authority of the Canton of Zürich, Switzerland
  Study area: Analytical Methodology
  
  
• Reduction of exposure to acrylamide: achievements, potential of optimization and problems encountered from the perspectives of a Swiss enforcement laboratory
  Institution: Official Food Control Authority of the Canton of Zürich, Switzerland
  Study area: Reduction of AA in foods
  
  
• How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?
  Institution: Official Food Control Authority of the Canton of Zürich, Switzerland
  Study area: Reduction of AA formation
  
  

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