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.
|Title of host publication||The Maillard Reaction Recent Advances in Food and Biomedical Sciences|
|Number of pages||12|
|Publication status||Published - 23 Apr 2008|
|Name||Annals of the New York Academy of Sciences|