Influence of oil type on the amounts of acrylamide generated in a model system and in french fries

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 15, 2005, Pages 6170-6174

  Mestdagh, Frédéric J ^a   De Meulenaer, Bruno ^a   Van Poucke, Christof ^a   Detavernier, Christ'l ^a   Cromphout, Caroline ^a   Van Peteghem, Carlos ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Acrylamide formation; Food; LC MS MS; Modeling; Oil type

Indexed keywords

ACRYLAMIDE; EDIBLE OIL; PALM OIL; PARAFFIN; SOYBEAN OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HEAT; PLANT TUBER; POTATO; SYNTHESIS;

ACRYLAMIDE; DIETARY FATS, UNSATURATED; HEAT; PARAFFIN; PLANT OILS; PLANT TUBERS; SOLANUM TUBEROSUM; SOYBEAN OIL;

SOLANUM TUBEROSUM;

EID: 23744510020     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0506683     Document Type: Article

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