Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6180-6184

  Viklund, Gunilla Å I ^a   Olsson, Kerstin M ^b   Sjöholm, Ingegerd M ^a   Skog, Kerstin I ^a  

^a LUND UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Acrylamide; Asparagines; Fructose; Glucose; Harvest year; Potato crisps; Sucrose; Weather conditions

Indexed keywords

ACRYLAMIDE; AMINO ACID; ASPARAGINE; CARBOHYDRATE; FRUCTOSE; GLUCOSE;

CHEMISTRY; COMPARATIVE STUDY; CONFERENCE PAPER; GLYCATION; GROWTH, DEVELOPMENT AND AGING; HEAT; POTATO; SEASON; SYNTHESIS; TIME; WEATHER;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINE; CARBOHYDRATES; FRUCTOSE; GLUCOSE; HEAT; MAILLARD REACTION; SEASONS; SOLANUM TUBEROSUM; TIME FACTORS; WEATHER;

SOLANUM TUBEROSUM;

EID: 50449088825     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073053+     Document Type: Conference Paper

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