Acrylamide in fried and roasted potato products: a review on progress in mitigation.

R J, Foot,; N U, Haase,; K, Grob,; P, Gondé,

doi:10.1080/02652030701439543

Public

Acrylamide in fried and roasted potato products: a review on progress in mitigation.

Published in Food additives and contaminants • Jan 1, 2007

Authors:

Foot, R J

Haase, N U

Grob, K

Abstract

The workshop of the European Commission and the Confederation of the Food and Drink Industries of the European Union (CIAA) held in March 2006 in Brussels, Belgium, discussed the key knowledge and achievements in the mitigation of acrylamide. This paper presents the progress made by the potato secto...

Subject

Acrylamide

Antioxidants

Asparaginase

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