Performance of the controller is evaluated in each case using Automatic Continuous Online Monitoring of Polymerization reactions (ACOMP). Results are provided through investigations into the free ...

Beyond Oil Ltd. (CSE: BOIL), a food-tech innovation company dedicated to reducing health risks associated with fried food ...

Acrylamide is a chemical that forms when starchy foods like bread, biscuits, and potatoes, are cooked at high temperatures through frying, baking, roasting, or toasting. It develops as part of the ...

Acrylamide is a chemical used in industries such as the paper and pulp, construction, foundry, oil drilling, textiles, cosmetics, food processing, plastics, mining, and agricultural industries. It is ...

CERTAIN monomers, when irradiated in the solid state, polymerize only to a limited conversion. When aerylonitrile is irradiated with γ-rays at −196° C it appears impossible to polymerize the ...

Introduction: Present study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes. Methods: Potato sticks were prepared ...

Abstract: In this work, an attempt has been made to develop a control system for controlling the nano acrylamide polymerization reaction for mimicking the optical properties of soft tissues in ...

This fact sheet provides an overview of data on dietary acrylamide and the risk of developing cancer. This fact sheet provides an overview of data on dietary acrylamide and the risk of developing ...