Concepedia

Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale

Shiyi Ou, Qilin Lin, Yuping Zhang, Caihuan Huang, Xi Ming Sun, Liang Fu

Innovative Food Science & Emerging Technologies · 2007 · 62 citations · 28 references

DOI

Concepts

References

28

Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

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Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.7K citations

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Acrylamide: A Cooking Carcinogen?

Eden Tareke, Per Rydberg, Patrik Karlsson et al. · Chemical Research in Toxicology · 2000 · 543 citations

, , +17

Graft copolymerization, characterization, and degradation of cassava starch-g-acrylamide/itaconic acid superabsorbents

Pongrat Lanthong, Roongkan Nuisin, Suda Kiatkamjornwong · Carbohydrate Polymers · 2006 · 411 citations

, , +14

Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs

Per Rydberg, Sune Eriksson, Eden Tareke et al. · Journal of Agricultural and Food Chemistry · 2003 · 347 citations

, , +17