The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized-Reference-Cited by-同舟云学术

The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized

Published:2016-05-06 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Varzakas Theo¹,Alghamdi Asma²,Alghamdi Hanan²,Linforth Robert²,Dinu Vlad²³,Besong Tabot D.³,Gillis Richard B.³⁴,Adams Gary G.³⁴,Arapoglou D.⁵,Connerton Ian F.²,Harding Stephen E.³,Israilides Cleanthes⁵

Affiliation:

1. Department of Food Technology, Technological Educational Institute of Peloponnese Kalamata Greece

2. Division of Food Sciences, School of Biosciences, University of Nottingham Sutton Bonington LE12 5RD England

3. National Centre for Macromolecular Hydrodynamics, University of Nottingham Sutton Bonington LE12 5RD UK

4. Faculty of Medicine and Health Sciences, University of Nottingham Clifton Boulevard Nottingham NG7 2RD UK

5. Institute of Technology of Agricultural Product - ELGO Demeter Athens Greece

Funder

the European Social fund and national resources through Research program Archimedes III.

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2016.1180950.pdf

Reference31 articles.

1. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes;Andrikopoulos;International Journal of Food Science and Technology,2002

2. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes;Biedermann;Mitteilungen aus Lebensmitteluntersuchung und Hygiene,2002

3. Formation of Acrylamide from Lipids

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