The canon of potato science: 49. Acrylamide

Potato Research

Volumn 50, Issue 3-4, 2007, Pages 411-413

  Pedreschi, F ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

EID: 46549090163     PISSN: 00143065     EISSN: 18714528     Source Type: Journal    
DOI: 10.1007/s11540-008-9059-4     Document Type: Short Survey

References (5)

1. Mottram D, Wedzicha B, Dodson A (2002) Acrylamide is formed in the Maillard reaction. Nature 419:448-449
2. Pedreschi F, Kaack K, Granby K (2006) Acrylamide content and color development in fried potato strips. Food Res Int 39:40-46
3. Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy A, Robert P, Riediker MC (2002) Acrylamide from Maillard reaction products. Nature 419:449-450
4. Zhang Y, Zhang Y (2007) Formation and reduction of acrylamide in Maillard reaction: A review based on the current state of knowledge. Critical Rev Food Sci Nutr 47:521-542
5. Zyzak D, Sanders RA, Stojanovic M, Tallmadge DH, Ebehart L, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP, Villagran MD (2003) Acrylamide formation mechanism in heated foods. J Agric Food Chem 51:4782-4787