Controlling acrylamide in french fry and potato chip models and a mathematical model of acrylamide formation: Acrylamide: Acidulants, phytate and calcium

Advances in Experimental Medicine and Biology

Volumn 561, Issue , 2005, Pages 343-356

  Park, Yeonhwa ^a   Yang, Heewon ^a   Storkson, Jayne M ^a   Albright, Karen J ^a   Liu, Wei ^a   Lindsay, Robert C ^b   Pariza, Michael W ^a  

^a UNIVERSITY OF WISCONSIN   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Acidulants; Acrylamide; Calcium; French fries; pH; Phytate; Preservatives

Indexed keywords

ACRYLAMIDE; ASPARAGINE; CALCIUM ION; CARBOXYLIC ACID; CHELATING AGENT; GLUCOSE; INORGANIC ACID; PHYTATE; ACID; CALCIUM; ION; PHYTIC ACID; VEGETABLE OIL; WATER;

ARTICLE; COOKING; FOOD INDUSTRY; MATHEMATICAL MODEL; PH MEASUREMENT; POTATO; PRIORITY JOURNAL; CHEMICAL MODEL; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; METHODOLOGY; PH; TEMPERATURE; THEORETICAL MODEL; TIME;

SOLANUM TUBEROSUM;

ACIDS; ACRYLAMIDE; CALCIUM; CHROMATOGRAPHY, LIQUID; COOKERY; FOOD ANALYSIS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; IONS; MODELS, CHEMICAL; MODELS, THEORETICAL; PHYTIC ACID; PLANT OILS; SOLANUM TUBEROSUM; TEMPERATURE; TIME FACTORS; WATER;

EID: 33644864582     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/0-387-24980-X_26     Document Type: Article

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