Jump to Main Content
- Elmore, J. Stephen; Briddon, Adrian; Dodson, Andrew T.; Muttucumaru, Nira; Halford, Nigel G.; Mottram, Donald S.
- Food chemistry 2015 v.182 pp. 1-8
- French fries, etc ; acrylamides; color; potato chips; potatoes; storage time; tubers; Show all 7 Subjects
- ... Twenty varieties of field-grown potato were stored for 2months and 6months at 8°C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131μg/kg in Verdi to 5360μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide formation significantly for most varieties, the exceptions being Innovator, where acry ...
- PubMed Central: