Search results - 6 results
Optimization of the blanching process to reduce acrylamide in fried potatoes
time and temperature on the extraction of reducing sugars from potato strips and slices. After frying, the impact of both factors on the acrylamide content in French fries and potato crisps was ...
Comparison of potato varieties between seasons and their potential for acrylamide formation
during preparation of French fries. A significant impact of variable climatological conditions on the reducing sugar, dry matter, total free amino acid and free asparagine contents of tubers was observed. ...
Determination of acrylamide levels in selected foods in Brazil
content using a liquid chromatography-tandem mass spectrometry method. A limit of detection of 10 µg kg Health Topics: Food consumption and food safety Consommation et sécurité alimentaires ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
unsuitable for frying. The differences in the potential of acrylamide formation between the varieties could mainly be explained by the reducing sugar content of the potato (R2 = 0.82, n = 96). The investigated ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
60% up to 100% on DM for all varieties studied. Due to a high correlation between the reducing sugar content and the generation of acrylamide during frying, this resulted in a parallel increase in the ...
Influence of storage practices on acrylamide formation during potato frying
content of the potato (R2 = 0,84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of ...