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Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies

(2012) FOOD CHEMISTRY. 133(4). p.1138-1154
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Keywords
French fries, Fried potato products, Mitigation strategies, Acrylamide, FRENCH FRIES, DIETARY ACRYLAMIDE, ASPARAGINE MODEL SYSTEM, LIPID OXIDATION-PRODUCTS, FREE AMINO-ACIDS, BREAST-CANCER RISK, Lab scale tests, Industrial production, Risk management, PROSPECTIVE COHORT, PHENOLIC-COMPOUNDS, REDUCING SUGARS, SWEDISH WOMEN

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Citation

Please use this url to cite or link to this publication:

MLA
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, and Bruno De Meulenaer. “Acrylamide Formation in Fried Potato Products: Present and Future, a Critical Review on Mitigation Strategies.” FOOD CHEMISTRY 133.4 (2012): 1138–1154. Print.
APA
Catarino Medeiros Vinci, R., Mestdagh, F., & De Meulenaer, B. (2012). Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies. FOOD CHEMISTRY, 133(4), 1138–1154.
Chicago author-date
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, and Bruno De Meulenaer. 2012. “Acrylamide Formation in Fried Potato Products: Present and Future, a Critical Review on Mitigation Strategies.” Food Chemistry 133 (4): 1138–1154.
Chicago author-date (all authors)
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, and Bruno De Meulenaer. 2012. “Acrylamide Formation in Fried Potato Products: Present and Future, a Critical Review on Mitigation Strategies.” Food Chemistry 133 (4): 1138–1154.
Vancouver
1.
Catarino Medeiros Vinci R, Mestdagh F, De Meulenaer B. Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies. FOOD CHEMISTRY. 2012;133(4):1138–54.
IEEE
[1]
R. Catarino Medeiros Vinci, F. Mestdagh, and B. De Meulenaer, “Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies,” FOOD CHEMISTRY, vol. 133, no. 4, pp. 1138–1154, 2012.
@article{3102613,
  author       = {Catarino Medeiros Vinci, Raquel and Mestdagh, Frédéric and De Meulenaer, Bruno},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keywords     = {French fries,Fried potato products,Mitigation strategies,Acrylamide,FRENCH FRIES,DIETARY ACRYLAMIDE,ASPARAGINE MODEL SYSTEM,LIPID OXIDATION-PRODUCTS,FREE AMINO-ACIDS,BREAST-CANCER RISK,Lab scale tests,Industrial production,Risk management,PROSPECTIVE COHORT,PHENOLIC-COMPOUNDS,REDUCING SUGARS,SWEDISH WOMEN},
  language     = {eng},
  number       = {4},
  pages        = {1138--1154},
  title        = {Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2011.08.001},
  volume       = {133},
  year         = {2012},
}

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