Article

Comparison of potato varieties between seasons and their potential for acrylamide formation

2008-01-01

Abstract excerpt

BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential.RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and Ramos) and crisp (Lady Rosetta and Saturna) production was...

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Literature Corpus work: f60f3836-af75-5a47-ba8a-42437f693f6b
DOI: 10.1002/jsfa.3091

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