Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 26-31

  Mestdagh, Frédéric ^a   Maertens, Jo ^a   Cucu, Tatiana ^a   Delporte, Karel ^a   Van Peteghem, Carlos ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Acrylamide; Additive; Modelling; pH; Potato

Indexed keywords

ACETIC ACID; ACRYLAMIDE; CALCIUM ION; CITRIC ACID; CYSTEINE; FOOD ADDITIVE; GLUTAMINE; GLYCINE; LACTIC ACID; LYSINE; MAGNESIUM ION; PYROPHOSPHATE; SODIUM CHLORIDE;

ARTICLE; FOOD COMPOSITION; PH; POTATO;

SOLANUM TUBEROSUM;

EID: 35448933947     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.013     Document Type: Article

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