Acrylamide in Processed Potato Products

@article{Bethke2013AcrylamideIP,
  title={Acrylamide in Processed Potato Products},
  author={Paul C Bethke and Alvin J. Bussan},
  journal={American Journal of Potato Research},
  year={2013},
  volume={90},
  pages={403-424}
}
Trace amounts of acrylamide are present in many foods cooked at high temperatures. Acrylamide in processed potato products is formed from reducing sugars and asparagine and is a product of the Maillard reaction; this reaction typically occurs during frying and baking of food products. Processed potato products, including fries and chips, are relatively high in acrylamide compared with other foods and contribute substantially to dietary acrylamide. Acrylamide content in potato products is… CONTINUE READING
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