Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

https://doi.org/10.17221/10602-CJFSCitation:T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M. Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. Van Peteghem (2004): Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables. Czech J. Food Sci., 22: 15-18.
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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. This
intraspecies 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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