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Article

Low-acrylamide French fries and potato chips.

Plant biotechnology journal - 1 Oct 2008

Rommens Caius M, Yan Hua, Swords Kathy, Richael Craig, Ye Jingsong

Abstract excerpt

SUMMARY: Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine synthetase genes...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 18662372
DOI: 10.1111/j.1467-7652.2008.00363.x
PMCID: PMC2607532

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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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