Acrylamide in fried potato products

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Acrylamide in fried potato products

High acrylamide levels have been detected in fried potato products. Dietary intake studies observed large differences in acrylamide between single foodstuffs, within food categories, and within batches of similarly processed products. FAO/WHO emphasized that causes of variation need to be understood...

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Bibliographic Details
Main Authors:	Luning, Pieternel A, Sanny, Maimunah
Other Authors:	Gokmen, Vural
Format:	Book Section
Language:	English
Published:	Elsevier 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/52670/ http://psasir.upm.edu.my/id/eprint/52670/1/Acrylamide%20in%20fried%20potato%20products.pdf

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