title: Chemical pre-treatments of potato products: mechanisms of acrylamide mitigation and effects on the sensorial quality.
authors.affiliation: Department of Food Safety and Food Quality, Faculty of Bioscience Engineering Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
authors.forename: F
authors.initials: F
authors.lastname: Mestdagh
authors.forename: J
authors.initials: J
authors.lastname: Maertens
authors.forename: T
authors.initials: T
authors.lastname: De Wilde
authors.forename: T
authors.initials: T
authors.lastname: Cucu
authors.forename: K
authors.initials: K
authors.lastname: Delporte
authors.forename: C
authors.initials: C
authors.lastname: Van Peteghem
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: 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
chemical_list: D002273:Carcinogens; D020106:Acrylamide