Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries-Reference-Cited by-同舟云学术

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

Published:2013-12-20 Issue:1 Volume:62 Page:310-316
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Truong Van-Den¹,Pascua Yvette T.¹,Reynolds Rong¹,Thompson Roger L.¹,Palazoğlu T. Koray²,Atac Mogol Burce³,Gökmen Vural³

Affiliation:

1. USDA-ARS, SAA Food Science Research Unit, North Carolina State University, Raleigh, North Carolina 27695, United States

2. Department of Food Engineering, University of Mersin, 33343 Ciftlikkoy, Mersin, Turkey

3. Department of Food Engineering, Hacettepe University, 06532 Beytepe, Ankara, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404290v

Reference44 articles.

1. ConAgra Foods.Sweetpotato fries: opportunity overview. Presented at the U.S. SweetpotatoCouncil Annual Meeting, Biloxi, MS, Jan 24–26, (2010.

2. Truong, V. D.; Pascua, Y. T.; Reynolds, R.; Thompson, R. L.; Dean, L. O.; Boyette, M. D.; Schultheis, J. R.; Yencho, G. C.; Kimber, J.Chemical changes in sweetpotatoes during long-term storage as related to French fry processing quality. Abstract and Poster Presentation 238-18, IFT Annual Meeting, New Orleans, LA, June 11–14, 2011.

3. Acrylamide is formed in the Maillard reaction

4. JECFA. Safetyevaluation of certain contaminants in food. Acrylamide. 72nd meetingof the Joint FAO/WHO Expert Committee on Food Additives (JECFA); FAOJECFA Monograph 8; (2011; pp1–151(WHO Food Additive Series 63;http://whqlibdoc.who.int/publications/2011/9789241660631_eng.pdf).

5. Acrylamide in Foods: A Review of the Science and Future Considerations

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