par De Wilde, T.;De Meulenaer, Bruno;Mestdagh, F.;Verhé, R.;Govaert, Yasmine;Fraselle, Stéphanie 
;M Degroodt, J.;Vandeburie, Stephan;Demeulemeester, K.;Calus, A.;Ooghe, Wilfried;Van Peteghem, Carlos
Référence Czech Journal of Food Sciences, 22, SI - Chem. Reactions in Foods V, page (S15-S18)
Publication Publié, 2004-01
;M Degroodt, J.;Vandeburie, Stephan;Demeulemeester, K.;Calus, A.;Ooghe, Wilfried;Van Peteghem, CarlosRéférence Czech Journal of Food Sciences, 22, SI - Chem. Reactions in Foods V, page (S15-S18)
Publication Publié, 2004-01
Article révisé par les pairs
| Résumé : | 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. |
