Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing-Reference-Cited by-同舟云学术

Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing

Published:2004-10-15 Issue:23 Volume:52 Page:7011-7016
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kita Agnieszka¹,Bråthen Erland¹,Knutsen Svein Halvor¹,Wicklund Trude¹

Affiliation:

1. Department of Food Storage and Technology, Faculty of Food Sciences, Agricultural University of Wroclaw, ul. C.K. Norwida 25, 50-375 Wroclaw, Poland; Matforsk, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway; and Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway, P.O. Box 5036, N-1432 Ås, Norway

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049269i

Reference21 articles.

1. Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems

2. Acrylamide in Foods: Occurrence, Sources, and Modeling

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