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An experimental set-up for studying acrylamide formation in potato crisps

Author:
Viklund, G., Mendoza, F., Sjöholm, I., Skog, K.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.6 pp. 1066-1071
ISSN:
0023-6438
Subject:
water content, potatoes, potato chips, deep fat frying, acrylamides, solid phase extraction, quantitative analysis, mass spectrometry, nitrogen, image analysis, water activity, color, texture, hardness, digital images, Maillard reaction
Agid:
2801251