Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Commun Agric Appl Biol Sci
.
2004;69(2):109-12.
Authors
T De Wilde
1
,
B De Meulenaer
,
F Mestdagh
,
R Verhé
,
Y Govaert
,
S Fraselle
,
M Degroodt
,
S Vandeburie
,
K Demeulemeester
,
A Calus
,
W Ooghe
,
C Van Peteghem
Affiliation
1
Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Coupure Links 653, B-9000 Ghent, Belgium.
PMID:
15560200
No abstract available
MeSH terms
Acrylamide / chemistry*
Agriculture / methods
Cooking
Crops, Agricultural
Solanum tuberosum / chemistry*
Starch / chemistry
Substances
Acrylamide
Starch