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Low-acrylamide French fries and potato chips

Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato...

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Detalles Bibliográficos
Autores principales:	Rommens, Caius M, Yan, Hua, Swords, Kathy, Richael, Craig, Ye, Jingsong
Formato:	Texto
Lenguaje:	English
Publicado:	Blackwell Publishing Ltd 2008
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2607532/ https://www.ncbi.nlm.nih.gov/pubmed/18662372 http://dx.doi.org/10.1111/j.1467-7652.2008.00363.x

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