ACRYLAMIDE IN COMMERCIAL POTATO CHIPS FROM WARSAW MARKET

Acrylamide contents of 32 samples of commercial potato chips, purchased from January 2004 till April 2005 on the local market were determined. The concentrations of acrylamide in chips ranged from 380 μg/kg to 861 μg/kg and fitted to the data reported in recent literature.

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Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée

CONDITIONS OF ACRYLAMIDE SYNTHESIS IN FOOD AND ITS EFFECTS ON LIVE ORGANISMS

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

MACROCYCLIC POLYAMINE-MODIFIED GOLD ELECTRODES FOR AMPEROMETRIC DETECTION OF ACRYLIC ACID.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.