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Acrylamide in Roasted Almonds and Hazelnuts

✍ Scribed by Amrein, Thomas M.; Lukac, Helen; Andres, Luca; Perren, Rainer; Escher, Felix; Amadò, Renato

Book ID: 126162402
Publisher: American Chemical Society
Year: 2005
Tongue: English
Weight: 204 KB
Volume: 53
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf051132k

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## Abstract Potato is one of the world's most widely grown tuber crop, in which starch is the predominant form of carbohydrates. Potatoes can be prepared in many ways: boiled, fried or roasted. Frying and roasting potatoes at high temperatures result in an appetizing crust, but at the same time acr