The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content

Plant Foods for Human Nutrition

Volumn 66, Issue 4, 2011, Pages 307-312

  Michalak, Joanna ^a   Gujska, Elzbieta ^a   Klepacka, Joanna ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Acrylamide; Domestic preparation; Frying; HPLC; Microwaving; Potato products; Roasting

Indexed keywords

ACRYLAMIDE;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; HEAT; METHODOLOGY; MICROWAVE RADIATION; PLANT TUBER; POTATO; TIME;

ACRYLAMIDE; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; MICROWAVES; PLANT TUBERS; SOLANUM TUBEROSUM; TIME FACTORS;

SOLANUM TUBEROSUM;

EID: 83055172945     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0252-2     Document Type: Article

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