Concepedia

Effect of Genotype and Storage on Glycoalkaloid and Acrylamide Content and Sensory Attributes of Potato Chips

Fauzi S. Amer, Lavanya Reddivari, Gaurav P. Madiwale, Martha B. Stone, David G. Holm, Jairam Vanamala

American Journal of Potato Research · 2014 · 18 citations · 41 references

DOI

Concepts

References

41

Acrylamide in Foods:  Occurrence, Sources, and Modeling

Adam Becalski, Benjamin P.‐Y. Lau, David Lewis et al. · Journal of Agricultural and Food Chemistry · 2002 · 658 citations

, , +17

Potato Glycoalkaloids: Chemistry, Analysis, Safety, and Plant Physiology

Mendel Friedman, Gary M. McDonald, MaryAnn Filadelfi-Keszi · Critical Reviews in Plant Sciences · 1997 · 435 citations

, , +15

Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes:  A Comparison of Cultivars and Farming Systems

Thomas M. Amrein, Sandra Bachmann, Anja Noti et al. · Journal of Agricultural and Food Chemistry · 2003 · 386 citations

, , +6

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Barbara Burlingame, Beatrice Mouillé, Ruth Charrondière · Journal of Food Composition and Analysis · 2009 · 349 citations

, , +12

Color changes and acrylamide formation in fried potato slices

Franco Pedreschi, Pedro Moyano, K. Kaack et al. · Food Research International · 2004 · 333 citations

, , +13