Acrylamide in Potato Products
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Publisher
Elsevier
Reference178 articles.
1. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems;Amrein;Journal of Agricultural and Food Chemistry,2003
2. Potential for acrylamide formation in potatoes: data from the 2003 harvest;Amrein;European Food Research and Technology,2004
3. Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes;Anese;Food Research International,2009
4. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in french fries;Baardseth;Journal of Food Science,2006
5. Study of acrylamide mitigation in model system: effect of pure phenolic compounds;Bassama;Food Chemistry,2010
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1. Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review;Food and Bioprocess Technology;2024-09-02
2. Effect of kesse, koseret, and tosign extract treatments on the oxidative stability of oil during the repeated frying of potato chips;Heliyon;2024-09
3. Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review;Food Control;2023-11
4. Wood distillate (pyroligneous acid) boosts nutritional traits of potato tubers;Annals of Applied Biology;2023-04-28
5. Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review;Critical Reviews in Food Science and Nutrition;2021-02-28
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