Low‐Acrylamide French Fry Acceptance: A Pilot Study-Reference-Cited by-同舟云学术

Low‐Acrylamide French Fry Acceptance: A Pilot Study

Published:2019-11-24 Issue:12 Volume:84 Page:3717-3725
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Johnson Aaron M.¹²,Porter Gregory¹,Camire Mary Ellen¹^ORCID

Affiliation:

1. School of Food & AgricultureUniv. of Maine 5735 Hitchner Hall Orono ME 04469–5735 U.S.A.

2. ConAgra Foods Omaha NE U.S.A.

Funder

Maine Agricultural and Forest Experiment Station

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14844

Reference38 articles.

1. Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011–2015 data;Abt E.;Food Additives and Contaminants: Part A,2019

2. Potatoes, Nutrition and Health

3. Progress and Successes of the Specialty Crop Research Initiative on Acrylamide Reduction in Processed Potato Products

4. Potatoes and Human Health

5. DSM. (2018).How much do consumers really know about acrylamide?Global Insight Series. Retrieved fromhttps://www.dsm.com/markets/food‐specialties/en/insights/articles/baking/how‐much‐do‐consumers‐really‐know‐about‐acrylamide.html

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3. Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation;Foods;2022-11-17

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