Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products

Author:

Lindsay Robert C.,Jang Sungjoon

Publisher

Springer-Verlag

Reference21 articles.

1. Bartolome, L. G., and Hoff, J. E., 1972, Firming of potatoes: Biochemical effects of preheating, J. Agric. Food Chem. 20:266–270

2. Becalski, A., Lau, B. P.-Y., Lewis, D., and Seaman, S., 2003, Acrylamide in foods; occurrence and sources, and modeling, J. Agric. Food Chem. 51:802–808.

3. Biedermann, M., Biederman, B. S., Noti, A., and Grob, K., 2002, Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes, Mitt. Lebensm. Hyg. 93:638–652.

4. FDA, 2004, Exploratory Data on Acrylamide in Food; http://www.cfsan.fda.gov/~dms/acrydata.html.

5. Graf, E., 1983 Application of phytic acid, J. Am. Oil Chem. Soc. 60:1861–1867.

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