Reducing Acrylamide in Fried Snack Products by Adding Amino Acids
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09966.x/fullpdf
Reference16 articles.
1. Analysis of acrylamide and mechanisms of its formation in deep-fried products;Gertz;Eur J Lipid Sci Technol,2002
2. Reduction of acrylamide formation in potato chips by low-temperature vacuum frying;Granda;J Food Sci.,2004
3. French fries with less than 100 μg/kg acrylamide. A collaboration between cooks and analyst;Grob;Eur Food Res Technol,2003
4. Acrylamide formation in foodstuffs-Minimizing strategies for potato crisps;Haase;Dtsch Lebensmitt Rundsch,2003
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