Search Results

1

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Effect of fat soluble antioxidant in vegetable oils on acrylamide formation in french fries and chemical model system /

by Siti Asiah Kamarudin,

Thesis Book

2

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Variation in acrylamide concentration in french fries: effects of control measures in food service establishments /

by Maimunah Sanny.

Book

3

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Effects of different types of oil and storage conditions on acrylamide formation in sweet potato Ipomoea batatas L. lam chips /

by Lim, Pek Kui.
Published 2014

Thesis Book

4

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Chemistry and safety of acrylamide in food /

Published 2005

Book

5

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Biodegradation of acrylamide by a newly isolated Bacillus sp. strain ZK34 /

by Norzila Kusnin.
Published 2015

Thesis Book

6

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Kinetic, isotherm and thermodynamic studies on the adsorption of metal ions from aqueous solutions using acrylamide grafted rubber wood fibre /

by Shahri, Mahnaz Mahdavi.

Thesis Book

7

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Determination of acrylamide in banana-based snacks and effect of different maturity stages on formation of acrylamide in banana fritters /

by Daniali, Gisia.

Thesis Book

8

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Correlation of acrylamide with precursors and colour in frozen par-fried french fries /

by Baroogh, Babak Hatami.
Published 2012

Thesis Book

9

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Purification and characterization of acrylamide-degrading enzyme from Burkholderia sp. DR.Y27 /

by Gusmanizar, Neni.

View full text

Thesis Book

10

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Development of an acrylamide-free palm sugar-like flavouring using maillard reaction /

by Tan, Phui Yee.
Published 2013

Thesis Book

11

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Acrylamide and other hazardous compounds in heat-treated foods /

Published 2006

Book