Concentrations of free amino acids and sugars in nine potato varieties: Effects of storage and relationship with acrylamide formation

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 48, 2012, Pages 12044-12055

  Halford, Nigel G ^a   Muttucumaru, Nira ^a   Powers, Stephen J ^a   Gillatt, Peter N ^b   Hartley, Lee ^b   Elmore, J Stephen ^c   Mottram, Donald S ^c  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b Kettle Foods Ltd   (United Kingdom)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

acrylamide; asparagine; color; free amino acids; potato; Solanum tuberosum; sugars

Indexed keywords

ACRYLAMIDES; ASPARAGINE; FREE AMINO ACIDS; POTATO; SOLANUM TUBEROSUM;

AMINO ACIDS; COLOR; FOOD STORAGE; FRUCTOSE; GLUCOSE; OILS AND FATS; SUGARS;

AMIDES;

ACRYLAMIDE; AMINO ACID; ASPARAGINE; CARBOHYDRATE; FRUCTOSE; GLUCOSE;

ARTICLE; CHEMISTRY; COOKING; FLOUR; FOOD STORAGE; METABOLISM; POTATO; SPECIES DIFFERENCE; UNITED KINGDOM;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINE; CARBOHYDRATES; COOKING; FLOUR; FOOD STORAGE; FRUCTOSE; GLUCOSE; GREAT BRITAIN; SOLANUM TUBEROSUM; SPECIES SPECIFICITY;

SOLANUM TUBEROSUM;

EID: 84870702440     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3037566     Document Type: Article

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