Yuan et al., 2014 - Google Patents

Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes

Yuan et al., 2014

Document ID: 6169202161210254960
Author: Yuan Y; Huanjie Z; Yutian M; Hong Z
Publication year: 2014
Publication venue: RSC Advances

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Acrylamide, a neurotoxic and potential cancer-causing agent, was found in a range of fried and baked starchy foods and has caused worldwide concern. Ever since, it has been an urgent agenda to find out effective ways to limit acrylamide formation during processing. The …

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HRPVXLWXLXDGHG-UHFFFAOYSA-N acrylamide 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NC(=O)C=C 0 title abstract description 98

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