Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System

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Author
Amrein, Thomas M.
Limacher, Anita
Conde-Petit, Beatrice
Amado, Renato
Escher, Felix
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Date
2006-08
Type
    Journal Article
Publication status
published
External links
Journal / series
Journal of Agricultural and Food Chemistry
Volume
54(16)
Pages / Article No.
5910 - 5916
Publisher
American Chemical Society
Subject
Acrylamide; Browning; Activation energy; Moisture content; Potato
Organisational unit
03240 - Amadò, Renato  
03324 - Escher, Felix  
Notes
Received for review 23 March 2006, Revised manuscript received 2 June 2006. Accepted 5 June 2006, Published online 15 July 2006.
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