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Influence of Storage Practices on Acrylamide Formation during Potato Frying

✍ 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
123609795
Publisher
American Chemical Society
Year
2005
Tongue
English
Weight
107 KB
Volume
53
Category
Article
ISSN
0021-8561

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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