Mitigation strategies to reduce acrylamide formation in fried potato products

Francisco Morales, Edoardo Capuano, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference paper

34 Citations (Scopus)

Abstract

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.

Original languageEnglish
Title of host publicationThe Maillard Reaction Recent Advances in Food and Biomedical Sciences
Pages89-100
Number of pages12
Volume1126
DOIs
Publication statusPublished - 23 Apr 2008
Externally publishedYes

Publication series

NameAnnals of the New York Academy of Sciences
Volume1126
ISSN (Print)0077-8923
ISSN (Electronic)1749-6632

Keywords

  • Acrylamide
  • Mitigation
  • Potato

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