Acrylamide in Thermally Processed Potato Products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11540-023-09634-8.pdf
Reference77 articles.
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2. Amrein TM, Limacher A, Conde-Petit B, Amado R, Escher F (2006) Influence of thermal processing conditions on acrylamide generation and browning in a potato model system. J Agric Food Chem 54:5910–5916
3. Becalski A, Lau BP-Y, Lewis D, Seaman S (2003) Acrylamide in foods: occurrence, sources and modeling. J Agric Food Chem 51:802–808
4. Becalski A, Lau BPY, Lewis D, Seaman SW, Hayward S, Sahagian M, Ramesh M, Leclerc Y (2004) Acrylamide in French fries: influence of free amino acids and sugars. J Agric Food Chem 52:3801–3806
5. Bethke PC, Bussan AJ (2013) Acrylamide in processed potato products. Am J Potato Res 90:403–424
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