Ontology highlight
ABSTRACT:
SUBMITTER: Muttucumaru N
PROVIDER: S-EPMC5119237 | biostudies-literature | 2017 Apr
REPOSITORIES: biostudies-literature
Food chemistry 20160930
Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by ...[more]