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

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 and C. Van Peteghem
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T. De Wilde: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
B. De Meulenaer: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
F. Mestdagh: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
R. Verhé: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
Y. Govaert: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
S. Fraselle: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
J. M Degroodt: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
S. Vandeburie: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
K. Demeulemeester: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
A. Calus: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
W. Ooghe: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium
C. Van Peteghem: Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S15-S18

Abstract: 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.

Keywords: acrylamide formation; potatoes; extrinsic and intrinsic variables (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10602-cjfs

DOI: 10.17221/10602-CJFS

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