Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time

Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not...

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Detalles Bibliográficos
Autores principales: Elmore, J. Stephen, Briddon, Adrian, Dodson, Andrew T., Muttucumaru, Nira, Halford, Nigel G., Mottram, Donald S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4396699/
https://www.ncbi.nlm.nih.gov/pubmed/25842300
http://dx.doi.org/10.1016/j.foodchem.2015.02.103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4396699/
https://www.ncbi.nlm.nih.gov/pubmed/25842300
http://dx.doi.org/10.1016/j.foodchem.2015.02.103

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