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Comparison of potato varieties between seasons and their potential for acrylamide formation
investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and ...
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 ...
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Demeulemeester,K.; Calus,A.; Ooghe,W.; Carlos Van Peteghem Source: 10th Symposium on Applied Biological Sciences, NA, Issue UGhent/KULeuven/VUB, NA (2004) Keywords: Acrylamide biological sciences Frying investigation ...