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