Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips-Reference-Cited by-同舟云学术

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Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips

Published:2012-08-23 Issue:35 Volume:60 Page:8763-8771
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Higley Jeremy¹,Kim Jong-Yea²,Huber Kerry C.²,Smith Gordon³

Affiliation:

1. ConAgra Foods, 2005 Saint Street, Richland, Washington 99354, United States

2. School of Food Science, University of Idaho, P.O. Box 442312, Moscow, Idaho 83844, United States

3. ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska 68102, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302114s

Reference41 articles.

1. Acrylamide content and color development in fried potato strips

2. Color changes and acrylamide formation in fried potato slices

3. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

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1. Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review;Food Production, Processing and Nutrition;2024-07-02

2. Progress towards the production of potatoes and cereals with low acrylamide-forming potential;Current Opinion in Food Science;2022-10

3. Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying;Foods;2021-03-12

4. Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter;Sustainability;2020-04-22

5. Acrylamide in food: Progress in and prospects for genetic and agronomic solutions;Annals of Applied Biology;2019-08-07

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