The effects of storage on the formation of aroma and acrylamide in heated potato

ACS Symposium Series

Volumn 1042, Issue , 2010, Pages 95-109

  Elmore, J Stephen ^a   Dodson, Andrew T ^a   Briddon, Adrian ^b   Halford, Nigel G ^c   Mottrami, Donald S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b Sutton Bridge Experimental Unit   (United Kingdom)

^c ROTHAMSTED RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AMIDES; AMINO ACIDS; ODORS; SUGARS;

AROMA COMPOUNDS; FREE AMINO ACIDS; MAILLARD REACTION; POTATO FLOUR; REDUCING SUGARS; SUGAR CONCENTRATION; SUGAR LEVELS; TOTAL SUGARS;

FOOD STORAGE;

EID: 84905580053     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2010-1042.ch010     Document Type: Conference Paper

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