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Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products
Author(s) -
Morales Francisco,
Capuano Edoardo,
Fogliano Vincenzo
Publication year - 2008
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1433.051
Subject(s) - acrylamide , organoleptic , chemistry , food science , polymer , organic chemistry , copolymer
Potato products contain high amounts of acrylamide, which sometimes exceeds the concentration of 1 mg/L. However, many strategies for acrylamide reduction in potato products are possible. In this work, the different approaches for reducing acrylamide formation have been reviewed, keeping in mind that in the application of strategies for acrylamide formation, the main criteria to be maintained are the overall organoleptic and nutritional qualities of the final product.