Acrylamide in fried potatoes: An updated review
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چکیده
منابع مشابه
Acrylamide and Oil Reduction in Fried Potatoes: A Review
Potato is the raw food material that has been used the most in frying operations due to the high demand of consumers all over the world. Detection of high concentrations of acrylamide in heated starch rich foodstuffs, such as potato, by the Swedish National Food Administration in April 2002 attained public concern because this product is a suspected human carcinogen. Maillard reaction is sugges...
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A considerable public concern about cancer risk from acrylamide-rich foods followed the announcement that high concentrations of acrylamide are found in fried potatoes and potato chips and, more generally, in starch-containing foods cooked at high temperatures. From a series of hospital-based case-control studies conducted in Italy and Switzerland between 1991 and 2000, we have analyzed the rel...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 2007
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.2007.v58.i2.84