Article ID Journal Published Year Pages File Type
10542667 Food Chemistry 2012 17 Pages PDF
Abstract
► Review of acrylamide in fried potato products. ► Mechanisms of acrylamide formation, intake assessment and health risks are discussed. ► Mitigation strategies from farm to fork are presented. ► Lab scale studies in acrylamide mitigation research should be interpreted carefully. ► Evolution of risk management summarized.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Acrylamide formation in fried potato products - Present and future, a critical review on mitigation strategies
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