Acrylamide in home-prepared roasted potatoes

Molecular Nutrition and Food Research

Volumn 52, Issue 3, 2008, Pages 307-312

  Skog, Kerstin ^a   Viklund, Gunilla ^a   Olsson, Kerstin ^b   Sjöholm, Ingegerd ^a  

^a LUND UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Acrylamide; Blanching; Home cooking; Potato; Varieties

Indexed keywords

SOLANUM TUBEROSUM;

ACRYLAMIDE; ASPARAGINE; CARBOHYDRATE; FRUCTOSE; GLUCOSE; SUCROSE; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD CONTAMINATION; FOOD HANDLING; HEAT; METHODOLOGY; PLANT TUBER; POTATO; SPECIES DIFFERENCE; SWEDEN; TIME;

ACRYLAMIDE; ASPARAGINE; CARBOHYDRATES; FOOD CONTAMINATION; FOOD HANDLING; FRUCTOSE; GLUCOSE; HEAT; PLANT TUBERS; SOLANUM TUBEROSUM; SPECIES SPECIFICITY; SUCROSE; SWEDEN; TIME FACTORS; WATER;

EID: 41949142389     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700240     Document Type: Article

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