title: Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables.
authors.affiliation: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: T
authors.initials: T
authors.lastname: De Wilde
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
authors.forename: F
authors.initials: F
authors.lastname: Mestdagh
authors.forename: R
authors.initials: R
authors.lastname: Verhé
authors.forename: Y
authors.initials: Y
authors.lastname: Govaert
authors.forename: S
authors.initials: S
authors.lastname: Fraselle
authors.forename: M
authors.initials: M
authors.lastname: Degroodt
authors.forename: S
authors.initials: S
authors.lastname: Vandeburie
authors.forename: K
authors.initials: K
authors.lastname: Demeulemeester
authors.forename: A
authors.initials: A
authors.lastname: Calus
authors.forename: W
authors.initials: W
authors.lastname: Ooghe
authors.forename: C
authors.initials: C
authors.lastname: Van Peteghem
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D000383:Agriculture / Q000379:methods; D003296:Cooking; D018556:Crops, Agricultural; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry
chemical_list: D020106:Acrylamide; D013213:Starch