Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Journal of Food Composition and Analysis

Volumn 22, Issue 6, 2009, Pages 589-595

  Serpen, Arda ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Color; Food composition; Food safety; French fries; Frying conditions; Maillard reaction; Potato chips; Potato crisp; Risk and benefit; Solanun tuberosum L.; Total antioxidant capacity

Indexed keywords

SOLANUM TUBEROSUM; TUBEROSUM;

EID: 70349773307     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.11.003     Document Type: Article

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