Chemical pre-treatments of potato products: mechanisms of acrylamide mitigation and effects on the sensorial quality.
Mestdagh
F
F
Department of Food Safety and Food Quality, Faculty of Bioscience Engineering Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
Maertens
J
J
De Wilde
T
T
Cucu
T
T
Delporte
K
K
Van Peteghem
C
C
De Meulenaer
B
B
D020106:Acrylamide / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D003257:Consumer Product Safety; D003296:Cooking / Q000379:methods; D005506:Food Contamination / Q000517:prevention & control*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste
D002273:Carcinogens; D020106:Acrylamide