Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

Author:

Mulla Mehrajfatema Z.,Bharadwaj Vikas R.,Annapure Uday S.,Variyar Prasad S.,Sharma Arun,Singhal Rekha S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison sugars, and free asparagine in potatoes: A comparison cultivars and farming systems;Amrein;Journal of Agricultural and Food Chemistry,2003

2. Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes;Biedermann;Mitteilungen aus Lebensmitteluntersuchung und Hygiene,2002

3. Sprout inhibition in ware potato storage;Buitelaar,1987

4. The effects of low-temperature potato storage and washing and soaking pre-treatments on the acrylamide content of French fries;Burch;Journal of the Science of Food and Agriculture,2008

5. The sugar content and sprout growth of tubers of potato cultivar record, grown in different localities, when stored at 10, 2 and 20 C;Burton;Potato Research,1978

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