| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538518 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Acrylamide formation in asparagine (Asp)/glucose model reaction was inhibited by VOSO4. ⺠VOSO4 reduced acrylamide formation in potato French fries and chips. ⺠Spectrophotometric analysis revealed the formation of Asp-vanadyl (VO2+) complex. ⺠Formation of Asp-VO2+ complex and lowering of pH led to acrylamide reduction.
Related Topics
Physical Sciences and Engineering
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Authors
Diganta Kalita, Sastry S. Jayanty,