排序方式： 共有6条查询结果，搜索用时 125 毫秒
1
1.
De Wilde T De Meulenaer B Mestdagh F Govaert Y Vandeburie S Ooghe W Fraselle S Demeulemeester K Van Peteghem C Calus A Degroodt JM Verhé R 《Journal of agricultural and food chemistry》2005,53(16):6550-6557
A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment. 相似文献
2.
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003 总被引：3，自引：0，他引：3
De Wilde T De Meulenaer B Mestdagh F Govaert Y Vandeburie S Ooghe W Fraselle S Demeulemeester K Van Peteghem C Calus A Degroodt JM Verhé R 《Journal of agricultural and food chemistry》2006,54(2):404-408
The quality of the potato has been found to vary, when grown under different agricultural and environmental conditions, such as the level of fertilization. Consequently these factors may influence the acrylamide formation during the preparation of French fries. These assumptions were studied on three varieties: Bintje, Ramos, and Saturna from the harvest of 2003. Decreasing N fertilization caused increases in the reducing sugar concentration from 60% up to 100% on DM for all varieties studied. Due to a high correlation between the reducing sugar content and the generation of acrylamide during frying, this resulted in a parallel increase in the acrylamide concentration of the French fries. Thus by lowering the amount of N fertilizer, an increase of 30-65% of the acrylamide generation during frying could be observed. It seems of extreme importance to find an appropriate balance between the level of N fertilizer in order to diminish acrylamide formation but on the other hand to obtain an acceptable tuber and to consider the environmental impact. All results reported should be seen in the perspective of the warm growing season of 2003. 相似文献
3.
Naaf Tobias Feigs Jannis Till Huang Siyu Brunet Jörg Cousins Sara A. O. Decocq Guillaume De Frenne Pieter Diekmann Martin Govaert Sanne Hedwall Per-Ola Lenoir Jonathan Liira Jaan Meeussen Camille Plue Jan Vangansbeke Pieter Vanneste Thomas Verheyen Kris Holzhauer Stephanie I. J. Kramp Katja 《Landscape Ecology》2022,37(5):1365-1384
Landscape Ecology - Plant populations in agricultural landscapes are mostly fragmented and their functional connectivity often depends on seed and pollen dispersal by animals. However, little is... 相似文献
4.
Naaf Tobias Feigs Jannis Till Huang Siyu Brunet Jörg Cousins Sara A. O. Decocq Guillaume De Frenne Pieter Diekmann Martin Govaert Sanne Hedwall Per-Ola Helsen Kenny Lenoir Jonathan Liira Jaan Meeussen Camille Plue Jan Poli Pedro Spicher Fabien Vangansbeke Pieter Vanneste Thomas Verheyen Kris Holzhauer Stephanie I. J. Kramp Katja 《Landscape Ecology》2021,36(10):2831-2848
Landscape Ecology - Evidence for effects of habitat loss and fragmentation on the viability of temperate forest herb populations in agricultural landscapes is so far based on population genetic... 相似文献
5.
Cornet V Govaert Y Moens G Van Loco J Degroodt JM 《Journal of agricultural and food chemistry》2006,54(3):639-644
A simple and fast analytical method for the determination of sudans I, II, III, and IV in chili- and curry-containing foodstuffs is described. These dyes are extracted from the samples with acetonitrile and analyzed by high-performance liquid chromatography coupled to a photodiode array detector. The chromatographic separation is carried out on a reverse phase C18 column with an isocratic mode using a mixture of acetonitrile and water. An "in-house" validation was achieved in chili- and curry-based sauces and powdered spices. Depending on the dye, limits of detection range from 0.2 to 0.5 mg/kg in sauces and from 1.5 to 2 mg/kg in spices. Limits of quantification are between 0.4 and 1 mg/kg in sauces and between 3 and 4 mg/kg in spices. Validation data show a good repeatability and within-lab reproducibility with relative standard deviations < 15%. The overall recoveries are in the range of 51-86% in sauces and in the range of 89-100% in powdered spices depending on the dye involved. Calibration curves are linear in the 0-5 mg/kg range for sauces and in the 0-20 mg/kg range for spices. The proposed method is specific and selective, allowing the analysis of over 20 samples per working day. 相似文献
6.
De Wilde T De Meulenaer B Mestdagh F Govaert Y Ooghe W Fraselle S Demeulemeester K Van Peteghem C Calus A Degroodt JM Verhé R 《Journal of agricultural and food chemistry》2006,54(6):2199-2205
A number of parameters linked to the selection of potato tubers were evaluated with regard to their potential to influence acrylamide formation in French fries. The formation of acrylamide, which is a potential human carcinogen, can be minimized for a big extent by the selection of an appropriate tuber. This study focused on the following selection criteria: variety as influenced by storage time and soil type, underwater weight, and tuber size. A total of 16 varieties were compared, concerning their potential for acrylamide formation. From that survey, certain varieties, such as Tebina and Quincy, could be appointed as unsuitable for frying. The differences in the potential of acrylamide formation between the varieties could mainly be explained by the reducing sugar content of the potato (R2 = 0.82, n = 96). The investigated type of soil and storage time at 8 degrees C appeared to have a minor influence on the acrylamide formation during frying. On the other hand, the tuber size of the potato did contribute in a significant manner to the acrylamide formation. Smaller tubers were more susceptible to acrylamide formation and should be avoided in the frying process. The last selection parameter, the underwater weight, appeared to be of minor importance in the acrylamide formation. On the basis of these simple selection criteria, it is possible to make a first screening of potatoes to reduce the acrylamide formation during frying. 相似文献
1