Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the Unite...

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Detalles Bibliográficos
Autores principales: Muttucumaru, Nira, Powers, Stephen J., Elmore, J. Stephen, Dodson, Andrew, Briddon, Adrian, Mottram, Donald S., Halford, Nigel G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5119237/
https://www.ncbi.nlm.nih.gov/pubmed/27855938
http://dx.doi.org/10.1016/j.foodchem.2016.09.199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5119237/
https://www.ncbi.nlm.nih.gov/pubmed/27855938
http://dx.doi.org/10.1016/j.foodchem.2016.09.199

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