Addition of Antioxidant of Bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 2, 2007, Pages 523-528

  Zhang, Yu ^a   Chen, Jie ^a   Zhang, Xiaoling ^a   Wu, Xiaoqin ^a   Zhang, Ying ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Acrylamide; Antioxidant of bamboo leaves; French fries; Potato crisps; Reduction

Indexed keywords

SOLANUM TUBEROSUM;

ACRYLAMIDE; ANTIOXIDANT;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; PLANT LEAF; POACEAE; POTATO; SENSATION; SYNTHESIS; TASTE;

ACRYLAMIDE; ANTIOXIDANTS; FOOD HANDLING; HEAT; HUMANS; PLANT LEAVES; POACEAE; SENSATION; SOLANUM TUBEROSUM; TASTE;

EID: 34047195484     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062568i     Document Type: Article

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