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Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003

✍ Scribed by De Wilde, Tineke; De Meulenaer, Bruno; Mestdagh, Frédéric; Govaert, Yasmine; Vandeburie, Stephan; Ooghe, Wilfried; Fraselle, Stéphanie; Demeulemeester, Kürt; Van Peteghem, Carlos; Calus, André; Degroodt, Jean-Marie; Verhé, Roland

Book ID: 120391351
Publisher: American Chemical Society
Year: 2006
Tongue: English
Weight: 59 KB
Volume: 54
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0521810

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## Abstract **BACKGROUND:** The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determi