Acrylamide in French fries: influence of free amino acids and sugars.

@article{Becalski2004AcrylamideIF,
  title={Acrylamide in French fries: influence of free amino acids and sugars.},
  author={Adam Becalski and Benjamin P-Y Lau and David T. Lewis and Stephen W Seaman and Stephen J Hayward and Michael Sahagian and Manoharan Ramesh and Yves Leclerc},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 12},
  pages={3801-6}
}
The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 degrees C for 3.5 min using a restaurant fryer. The final product was blast frozen and analyzed for acrylamide. Acrylamide was detected in all samples, but its concentration… CONTINUE READING

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