Mitigation strategies to reduce acrylamide formation in fried potato products.
Potato products contain high amounts of acrylamide, which sometimes exceeds the concentration of 1 mg/L. However, many strategies for acrylamide reduction in potato products are possible. In this work, the different approaches for reducing acrylamide formation have been reviewed, keeping in mind that in the application of strategies for acrylamide formation, the main criteria to be maintained are the overall organoleptic and nutritional qualities of the final product.
Morales
Francisco
F
Instituto del Frio, Consejo Superior de Investigaciones Científicas, Madrid, Spain.
Capuano
Edoardo
E
Fogliano
Vincenzo
V
D020106:Acrylamide / Q000037:antagonists & inhibitors*; D001216:Asparagine / Q000737:chemistry; D003296:Cooking; D005947:Glucose / Q000737:chemistry; D005998:Glycine / Q000737:chemistry; D011198:Solanum tuberosum / Q000378:metabolism*
D020106:Acrylamide; D001216:Asparagine; D005947:Glucose; D005998:Glycine