(Q33529410)

27 July 2017

title

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry (English)

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27 July 2017

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Raquel Medeiros Vinci

1

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27 July 2017

Frederic Mestdagh

2

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27 July 2017

Nathalie De Muer

3

1 reference

27 July 2017

Carlos Van Peteghem

4

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27 July 2017

Bruno De Meulenaer

5

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27 July 2017

language of work or name

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1 April 2010

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Food Additives and Contaminants Part A

27 July 2017

published in

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27 July 2017

volume

27

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27 July 2017

issue

4

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27 July 2017

page(s)

417-425

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Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems

27 July 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Acrylamide in foods: occurrence, sources, and modeling

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Acrylamide in French fries: influence of free amino acids and sugars

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Influence of storage practices on acrylamide formation during potato frying

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Selection criteria for potato tubers to minimize acrylamide formation during frying

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Acrylamide in fried and roasted potato products: a review on progress in mitigation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

The German minimization concept for acrylamide

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Influence of oil type on the amounts of acrylamide generated in a model system and in French fries

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Importance of a canteen lunch on the dietary intake of acrylamide.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Acrylamide is formed in the Maillard reaction

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Acrylamide from Maillard reaction products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

Analysis of acrylamide, a carcinogen formed in heated foodstuffs

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F19440040903453276

10.1080/19440040903453276

21 January 2018

Identifiers

DOI

1 reference

release_fmon3rg52jfo7mkatjpqhvabiq

27 July 2017

Fatcat ID

1 reference

Fatcat

https://api.fatcat.wiki/v0/release/fmon3rg52jfo7mkatjpqhvabiq

mapped directly with Wikidata item

24 November 2022

based on heuristic

1 reference