Influence of Storage Practices on Acrylamide Formation during Potato Frying

Author:

De Wilde Tineke1,De Meulenaer Bruno1,Mestdagh Frédéric1,Govaert Yasmine1,Vandeburie Stephan1,Ooghe Wilfried1,Fraselle Stéphanie1,Demeulemeester Kürt1,Van Peteghem Carlos1,Calus André1,Degroodt Jean-Marie1,Verhé Roland1

Affiliation:

1. Laboratory of Food Chemistry, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium, Laboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium, Scientific Institute of Public Health, Juliette Wytsmanstraat 14, B-1050 Brussels, Belgium, and Interprovincial Research Institute for Potato Production, Ieperseweg 87, B-8800 Rumbeke...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference56 articles.

1. Food and agriculture organization of the United Nations. FAO stastical databases.http://faostat.fao.org(accessed Feb 2005).

2. Acrylamide is formed in the Maillard reaction

3. Acrylamide from Maillard reaction products

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