title: Mitigation strategies to reduce acrylamide formation in fried potato products.
abstract: 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.
authors.affiliation: Instituto del Frio, Consejo Superior de Investigaciones Científicas, Madrid, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Morales
authors.forename: Edoardo
authors.initials: E
authors.lastname: Capuano
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Fogliano
mesh_terms: D020106:Acrylamide / Q000037:antagonists & inhibitors*; D001216:Asparagine / Q000737:chemistry; D003296:Cooking; D005947:Glucose / Q000737:chemistry; D005998:Glycine / Q000737:chemistry; D011198:Solanum tuberosum / Q000378:metabolism*
chemical_list: D020106:Acrylamide; D001216:Asparagine; D005947:Glucose; D005998:Glycine