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":"油炸土豆时丙烯酰胺的形成:对作物和工艺变量影响的深入研究。","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":"{\"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}","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}
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables.
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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