title: The role of water on the formation of acrylamide in a potato model system.
authors.affiliation: Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium
authors.forename: Frédéric
authors.initials: F
authors.lastname: Mestdagh
authors.forename: Bruno
authors.initials: B
authors.lastname: De Meulenaer
authors.forename: Tatiana
authors.initials: T
authors.lastname: Cucu
authors.forename: Carlos
authors.initials: C
authors.lastname: Van Peteghem
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D001216:Asparagine; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature / Q000009:adverse effects*; D007700:Kinetics; D015416:Maillard Reaction; D011198:Solanum tuberosum / Q000737:chemistry*; D013816:Thermodynamics; D014867:Water / Q000378:metabolism
chemical_list: D014867:Water; D020106:Acrylamide; D001216:Asparagine