Factors affecting the concentration of acrylamide during deep-fat frying of potatoes

European Journal of Lipid Science and Technology

Volumn 106, Issue 11, 2004, Pages 793-801

  Matthäus, Bertrand ^a   Haase, Norbert U ^a   Vosmann, Klaus ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Acrylamide; Deep fat frying; Potato products

Indexed keywords

ACRYLAMIDE; FAT; OIL; REDUCING AGENT; SILICONE OIL; SUGAR;

ARTICLE; COMPLEX FORMATION; CONCENTRATION RESPONSE; CORRELATION ANALYSIS; EXPERIMENTAL TEST; FOOD BIOTECHNOLOGY; FOOD PROCESSING; FOOD STORAGE; FRYING; HIGH TEMPERATURE; POTATO; REACTION ANALYSIS; STATISTICAL SIGNIFICANCE; SURFACE PROPERTY; TEMPERATURE DEPENDENCE;

SOLANUM TUBEROSUM;

EID: 10644241906     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200400992     Document Type: Article

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