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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus
As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus
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Sprinkle the vegetables lightly but evenly with salt and allow to stand at room temperature for 30 minutes. Rinse in cold water and dry completely with paper towels. Spray a baking sheet lightly with the cooking spray and arrange the sliced vegetables in a single layer on. the sheet. Spray the vegetables lightly with cooking spray and bake in a preheated 275 degree oven for 40 to 60 minutes. Check the vegetables frequently and remove them as they are dry. They will become more crisp as they cool. Season with salt and store in an airtight container for up to two weeks. Makes about 4 to 6 cups, to serve 4 to 6.
acrylamide (AA) → has an average amount → 954 µg/kg in 38 vegetable chips from the worldwide market
“Thereby, the AA amounts ranged between 77.3 and 3090 µg/kg, with an average of 954 µg/kg which was distinctly higher in comparison to commercially available potato chips also analyzed.”
acrylamide (AA) → has limits of detection and quantitation (LoD and LoQ) → 12 and 41 µg/kg of vegetable chips
“Limits of detection and quantitation (LoD and LoQ) were 12 and 41 µg of AA/kg of vegetable chips (estimated via signal-to-noise ratios of 3:1 and 10:1, respectively), and thus below the LoQ of 50 µg/kg requested by the European Food Safety Authority.”
“Thereby, the AA amounts ranged between 77.3 and 3090 µg/kg, with an average of 954 µg/kg which was distinctly higher in comparison to commercially available potato chips also analyzed.”
acrylamide (AA) → has an average amount → 954 µg/kg in 38 vegetable chips from the worldwide market
“Limits of detection and quantitation (LoD and LoQ) were 12 and 41 µg of AA/kg of vegetable chips (estimated via signal-to-noise ratios of 3:1 and 10:1, respectively), and thus below the LoQ of 50 µg/kg requested by the European Food Safety Authority.”
acrylamide (AA) → has limits of detection and quantitation (LoD and LoQ) → 12 and 41 µg/kg of vegetable chips