Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products.

@article{Lindsay2005ChemicalIS,
  title={Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products.},
  author={Robert Clark Lindsay and Sungjoon Jang},
  journal={Advances in experimental medicine and biology},
  year={2005},
  volume={561},
  pages={393-404}
}
Prototype processes were developed for the substantial suppression of acrylamide formation (40-95% compared to untreated controls) in cut surface fried potato products using potato chips (crisps) as the primary model. The most efficacious procedures employed sequentially both surface preparation and subsequent acrylamide precursor complexation and/or competitive inhibition processing steps. Surface preparation processing involved either various low-temperature (50-75 degrees C) aqueous (5-30… CONTINUE READING

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