Acrylamide formation in deep-fried potato products and removal of acrylamide precursors

Food Australia

Volumn 58, Issue 10, 2006, Pages 488-493

  May, N J ^a,b   Tong, P ^c   Varelis, P ^d   Paterson, J L ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b Allied Mills Ltd   (Australia)

^c NATIONAL MEASUREMENT INSTITUTE   (Australia)

^d CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

DEEP-FRIED POTATOES; FRYING TEMPERATURE; INFLECTION POINTS; LIQUID CHROMATOGRAPHY/MASS SPECTROMETRY; POTATO VARIETIES; REDUCING SUGARS; STORAGE TEMPERATURES; TEMPERATURE EXTREMES;

BLANCHING;

AMIDES;

SOLANUM TUBEROSUM;

EID: 33749577020     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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