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Article

Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.

Advances in experimental medicine and biology - 1 Jan 2005

Silva Erin M, Simon Philipp W

Abstract excerpt

The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato tubers. Because of their effects on nonenzymatic browning of fried potato products, reducing sugars and amino acids have been the focus of many potato research and breeding programs. This study focused on changes in sugars and amino...

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PMID: 16438312
DOI: 10.1007/0-387-24980-X_28

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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