Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 753-760

  Elmore, J S ^a   Dodson, A T ^a   Muttucumaru, N ^b   Halford, N G ^b   Parry, M A J ^b   Mottram, D S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b ROTHAMSTED RESEARCH   (United Kingdom)

Author keywords

Acrylamide; Amino acids; Potato; Sugars; Sulphate fertiliser; Volatile compounds

Indexed keywords

ACRYLAMIDE; BENZALDEHYDE; FLAVORING AGENT; SULFUR; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; FERTILIZER APPLICATION; FLOUR; HEATING; NONHUMAN; PHYSICAL CHEMISTRY; PLANT NUTRITION; POTATO; SPECIES CULTIVATION;

SOLANUM TUBEROSUM;

EID: 77951646536     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.049     Document Type: Article

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