Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Acrylamide, which is a suspected human carcinogen, is particularly formed in starch-rich foodstuffs, like potato. The inter- and intraspecies variability of the potato causes a dispersion in the amount of acrylamide. This intraspecies variability can be influenced through agricultural practices and...

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Bibliographic Details
Main Authors: T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. Van Peteghem
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2004-12-01
Series:Czech Journal of Food Sciences
Subjects:
acrylamide formation
potatoes
extrinsic and intrinsic variables
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0018_acrylamide-formation-during-frying-of-potatoes-thorough-investigation-on-the-influence-of-crop-and-process-var.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0018_acrylamide-formation-during-frying-of-potatoes-thorough-investigation-on-the-influence-of-crop-and-process-var.php

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