Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1668-1672

  Mulla, Mehrajfatema Z ^a   Bharadwaj, Vikas R ^c   Annapure, Uday S ^a   Variyar, Prasad S ^b   Sharma, Arun ^b   Singhal, Rekha S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b BHABHA ATOMIC RESEARCH CENTRE   (India)

^c Reliable Analytical Laboratories   (India)

Author keywords

Acrylamide; Asparagine; Indian potato; Irradiation; Reducing sugar

Indexed keywords

ACRYLAMIDES; ASPARAGINE; IN-CHIP; INDIAN POTATO; POTATO CHIP; REDUCING SUGAR; REDUCING SUGARS;

AGRICULTURAL PRODUCTS; AMIDES; AMINO ACIDS; IRRADIATION; SUGARS;

FOOD STORAGE;

ACRYLAMIDE; ASPARAGINE; SUGAR;

ARTICLE; CONTROLLED STUDY; FOOD COLOR; FOOD COMPOSITION; FOOD IRRADIATION; FOOD PROCESSING; FOOD SAFETY; INDIA; POTATO; SPROUT;

OROGENIA; SOLANUM TUBEROSUM;

EID: 79953192771     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.034     Document Type: Article

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