A study on the use of empirical models to predict the formation of acrylamide in potato crisps

Molecular Nutrition and Food Research

Volumn 52, Issue 3, 2008, Pages 313-321

  Knol, Jeroen J ^a   Viklund, Gunilla Å I ^b   Linssen, Jozef P H ^a   Sjöholm, Ingegerd M ^b   Skog, Kerstin I ^b   Van Boekel, Martinus A J S ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Acrylamide; Empirical modeling; Kinetic modeling; Maillard reaction; Potato crisps

Indexed keywords

SOLANUM TUBEROSUM;

ACRYLAMIDE; WATER;

ARTICLE; CHEMISTRY; FOOD HANDLING; GLYCATION; HEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT TUBER; POTATO; SENSITIVITY AND SPECIFICITY; STATISTICAL MODEL; SYNTHESIS; THEORETICAL MODEL;

ACRYLAMIDE; CHEMISTRY, PHYSICAL; FOOD HANDLING; HEAT; LOGISTIC MODELS; MAILLARD REACTION; MODELS, THEORETICAL; PLANT TUBERS; SENSITIVITY AND SPECIFICITY; SOLANUM TUBEROSUM; WATER;

EID: 41949117478     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700343     Document Type: Article

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