Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Communication
Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips
Yoshihiro CHUDAHiroshi ONOHiroshi YADAAkiko OHARA-TAKADAChie MATSUURA-ENDOMotoyuki MORI
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JOURNALS FREE ACCESS

2003 Volume 67 Issue 5 Pages 1188-1190

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Abstract

  Acrylamide in potato chips made from tubers stored at 2 or 20°C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.

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© 2003 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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