Effective ways of decreasing acrylamide content in potato crisps during processing

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 23, 2004, Pages 7011-7016

  Kita, Agnieszka ^a   Bråthen, Erland ^b   Knutsen, Svein Halvor ^b   Wicklund, Trude ^c  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Acrylamide; Blanching; Postdrying; Potato crips; Soaking

Indexed keywords

ACETIC ACID; ACRYLAMIDE; AMINO ACID; SUGAR;

AMINO ACID ANALYSIS; ARTICLE; CARBOHYDRATE ANALYSIS; COOKING; EXTRACTION; FOOD PROCESSING; FRYING; LOW TEMPERATURE; POTATO; TIME;

ACETIC ACID; ACRYLAMIDE; AMINO ACIDS; CARBOHYDRATES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; SOLANUM TUBEROSUM; SOLUTIONS;

SOLANUM TUBEROSUM;

EID: 8444241159     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049269i     Document Type: Article

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