Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 2012-2020

  Sanny, M ^a,b   Jinap, S ^b   Bakker, E J ^a   Van Boekel, M A J S ^a   Luning, P A ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Acrylamide; Control measure; Food service establishments; French fries; Reducing sugars

Indexed keywords

ACRYLAMIDES; CONTROL MEASURES; FOOD SERVICES; FRENCH FRIES; REDUCING SUGARS;

AMIDES; SUGARS;

CHEMICAL CONTAMINATION;

ACRYLAMIDE; OIL; REDUCING SUGAR; SUGAR; UNCLASSIFIED DRUG;

ARTICLE; CATERING SERVICE; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FRENCH FRIES; FRYING TEMPERATURE; FRYING TIME; POTATO; TEMPERATURE; THAWING;

ACRYLAMIDE; CARBOHYDRATES; COOKING; FOOD SAFETY; FOOD SERVICES; OXIDATION-REDUCTION; PLANT TUBERS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 84865802333     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.052     Document Type: Article

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