Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"acrylamide formation"”.
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Frying of potato crisps - an investigation aiming at reduction oil content and acrylamide formation
Reducing oil content, minimizing any carcinogenic acrylamide in the high temperature frying process for potato crisps, and producing good products with considerable crispiness and acceptable color were the objectives of this research. Vacuum frying with pre-treatment of potato crisps was …
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Understanding mechanisms and identifying markers for the onset of senescent sweetening of potato (Solanum tuberosum)
… of chips and crisps increasing the risk of acrylamide formation through the Maillard reaction. Information is lacking on biochemical mechanisms that trigger senescent sweetening and better predictive methodologies for growers/processors are urgently needed. This study aims to understand …
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Formation of acrylamide in potato products and its dietary exposure
Acrylamide is formed during baking and frying of potato and cereal foodstuffs and is considered as a suspected human carcinogen. Potatoes are particularly susceptible to the formation of this process contaminant. Due to their frequent consumption, these products moreover contribute significantly to …
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Development of genome editing in potato and tobacco
… during frying, react with amino acids to form acrylamide, a potential carcinogen (Mottram et al., 2002; Stadler et al., 2002; Bhaskar et al., 2010). Acrylamide formation in potato chips and French fries has raised global food safety concerns (Grob, 2007; Medeiros Vinci et al., 2012). As a …