Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products

Authors: Morales, Francisco¹; Capuano, Edoardo²; Fogliano, Vincenzo²

Source: Annals of the New York Academy of Sciences, Volume 1126, Number 1, April 2008 , pp. 89-100(12)

Buy & download fulltext article:

Price: $48.00 plus tax (Refund Policy)

Abstract:

Potato products contain high amounts of acrylamide, which sometimes exceeds the concentration of 1 mg/L. However, many strategies for acrylamide reduction in potato products are possible. In this work, the different approaches for reducing acrylamide formation have been reviewed, keeping in mind that in the application of strategies for acrylamide formation, the main criteria to be maintained are the overall organoleptic and nutritional qualities of the final product.

Keywords: acrylamide; potato; mitigation

Document Type: Research article

DOI: http://dx.doi.org/10.1196/annals.1433.051

Affiliations: 1: Instituto del Frio, Consejo Superior de Investigaciones Científicas, Madrid, Spain 2: Dipartimento di Scienza degli Alimenti University of Napoli “Federico II,” Portici, Italy

Publication date: 2008-04-01