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Low-acrylamide French fries and potato chips
Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato...
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| Autores principales: | , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Blackwell Publishing Ltd
2008
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2607532/ https://ncbi.nlm.nih.gov/pubmed/18662372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/j.1467-7652.2008.00363.x |
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