A novel technique for limitation of acrylamide formation in fried and baked corn chips and in french fries

Journal of Food Science

Volumn 68, Issue 4, 2003, Pages 1287-1290

  Jung, M Y ^a   Choi, D S ^a   Ju, J W ^a  

^a Woosuk University   (South Korea)

Author keywords

Acrylamide; Baking; Corn chips; French fries; Frying

Indexed keywords

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 0037852094     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb09641.x     Document Type: Article

References (6)

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3. Stadler, RH, Blank, I, Verga, N., Robert, F., Hau, J., Guy, P.A., Robert, M., & Riediker, S. 2002. Acrylamide from Maillard reaction porducts. Nature 419:449-50.
4. Tareke E, Rydberg P, Karlsson P, Ericksson S, Tornqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50:4998-5006.
5. U.S. EPA. 1990. Assessment of health risk from exposure to acrylamide. Washington, D.C.: Office of Toxic Substances, U.S. EPA.
6. WHO. 1996. In: Guidelines for drinking-water quality, 2nd ed. Vol. 2. Geneva, Switzerland: WHO. p 940-7.