The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized

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The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized

Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and corn oil. During cultivation, a treatment involving...

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Bibliographic Details
Main Authors:	Varzakas, Theo, Alghamdi, Asma, Alghamdi, Hanan, Linforth, Rob S.T., Dinu, Vlad, Besong, Tabot D., Gillis, Richard B., Adams, Gary G., Arapoglou, D., Connerton, Ian F., Harding, Stephen E., Israilides, C.
Format:	Article
Published:	Taylor & Francis Online 2016
Subjects:	organic fertilization; French fries; olive oil corn oil soybean oil starch acrylamide
Online Access:	https://eprints.nottingham.ac.uk/33187/

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