T. de wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, M. Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. V. Van Peteghem
{"title":"Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables.","authors":"T. de wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, M. Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. V. Van Peteghem","doi":"10.17221/10602-CJFS","DOIUrl":null,"url":null,"abstract":"Acrylamide, which is a suspected human carcinogen, is particularly formed in starch-rich foodstuffs, like potato. The inter- and intraspecies variability of the potato causes a dispersion in the amount of acrylamide. Thisintraspecies variability can be influenced through agricultural practices and storage conditions. By assessing these factors, advice to potato producers can be given in order to lower the formation of acrylamide during frying.","PeriodicalId":10565,"journal":{"name":"Communications in agricultural and applied biological sciences","volume":"7 1","pages":"109-12"},"PeriodicalIF":0.0000,"publicationDate":"2018-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Communications in agricultural and applied biological sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17221/10602-CJFS","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 8
Abstract
Acrylamide, which is a suspected human carcinogen, is particularly formed in starch-rich foodstuffs, like potato. The inter- and intraspecies variability of the potato causes a dispersion in the amount of acrylamide. Thisintraspecies variability can be influenced through agricultural practices and storage conditions. By assessing these factors, advice to potato producers can be given in order to lower the formation of acrylamide during frying.
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