30 research outputs found
The perception and acceptability of pre-slaughter and post-slaughter stunning for Halal production: The views of UK Islamic scholars and Halal consumers
Get PDFCombined effects of gamma irradiation and blanching process on acrylamide content in fried potato strips
Get PDFPotato tubers were irradiated in 60Co gamma station at different doses in order to investigate the effect of gamma irradiation on acrylamide formation in fried potato strips. Acrylamide content due to the irradiation treatment was reduced by 20–54% compared to a control after frying the irradiated tubers. While apply a blanching process, using warm tap water, to potato strips before frying has decreased acrylamide by 61%. A combination of gamma irradiation and a blanching process, which was applied in this work, showed a maximum decrease in acrylamide formation to reach 78% in fried potatoes
A comparison of the cooking performance of different appliances when following food manufacturers' instructions
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Information provision for allergic consumers - where are we going with food allergen labelling?
No full textSmall-scale home composting of biodegradable household waste: overview of key results from a 3-year research programme in West London
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A Risk-Based Strategy for Evaluating Mitigation Options for Process-Formed Compounds in Food
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