Acrylamide formation in low-fat potato snacks and its correlation with colour development

Food Additives and Contaminants

Volumn 24, Issue 4, 2007, Pages 337-342

  Majcher, Małgorzata ^a   Jeleń, Henryk H ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Acrylamide; Colour development; Gas chromatography mass spectrometry (GC MS MS); Low fat potato snacks

Indexed keywords

ACRYLAMIDE;

ARTICLE; COLORIMETRY; CONCENTRATION RESPONSE; CONTROLLED STUDY; CORRELATION ANALYSIS; FOOD ANALYSIS; FOOD COLOR; FOOD CONTAMINATION; FOOD HANDLING; FOOD PROCESSING; GAS CHROMATOGRAPHY; HEATING; HIGH TEMPERATURE PROCEDURES; LOW FAT DIET; MASS SPECTROMETRY; NONHUMAN; POTATO; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; TEMPERATURE DEPENDENCE; TIME;

ACRYLAMIDE; COLOR; DIETARY FATS; FOOD CONTAMINATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; SOLANUM TUBEROSUM; TIME FACTORS;

SOLANUM TUBEROSUM;

EID: 34047230251     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030601185709     Document Type: Article

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