Acrylamide formation in foodstuffs - Minimising strategies for potato crisps

Haase NU; Matthaus B; Vosmann K

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Acrylamide formation in foodstuffs - Minimising strategies for potato crisps

机译：食品中丙烯酰胺的形成-减少薯片的策略

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Acrylamide formation in potato crisps was investigated in relation to raw material (potato variety and field site) and production process. Both, potato variety and field site had a noticeable influence upon acrylamide formation. Differences between field sites changed between early and late varieties.

机译：研究了马铃薯薯片中丙烯酰胺的形成与原料（马铃薯品种和田间场所）和生产过程的关系。马铃薯的品种和田间地点都对丙烯酰胺的形成有显着影响。田间地点之间的差异在早期品种和晚期品种之间有所变化。

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《Deutsche Lebensmittel-Rundschau》 |2003年第3期|共4页
作者
Haase NU; Matthaus B; Vosmann K;
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原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Acrylamide; Potato crisps; Variety; Processing; Maillard reaction; Asparagine; Products;

机译：丙烯酰胺;马铃薯薯片;品种;加工;美拉德反应;天冬酰胺;产品;

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1. Acrylamide formation in foodstuffs - Minimising strategies for potato crisps [J] . Haase NU, Matthaus B, Vosmann K Deutsche Lebensmittel-Rundschau . 2003,第3期

机译：食品中丙烯酰胺的形成-减少薯片的策略
2. Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models [J] . Qi Yajing, Zhang Hao, Wu Gangcheng, Food Chemistry . 2018,第JUNa1期

机译：化学和油炸马铃薯脆片模型中不同结构的原花青素对丙烯酰胺形成的缓解作用
3. Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps [J] . Ka-Wing Cheng, Jian-Jun Shi, Shi-Yi Ou Journal of Agricultural and Food Chemistry . 2010,第1期

机译：水果提取物对模型反应和炸薯片中丙烯酰胺形成的影响
4. Identification of acrylamide in fried potato crisps using image processing in wavelet domain [C] . Singh Anushikha, Dutta Malay Kishore, Burget Radim, IEEE International Symposium on Technology and Society . 2015

机译：使用小波域的图像处理鉴定油炸马铃薯薯片的丙烯酰胺
5. Effects of Nitrogen Treatments and Processing Conditions on Acrylamide Formation in Potato Chips or French Fries [D] . Liyanage, Dilumi Wathsala Kekulandala. 2019

机译：氮气处理和加工条件对薯片或炸薯条丙烯酰胺形成的影响
6. Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility [O] . Emmanuel Martinez, Jose A. Rodriguez, Alicia C. Mondragon, 2019

机译：薯片加工参数对丙烯酰胺形成及生物利用度的影响
7. Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps. [O] . Xiang Ma, Erpei Wang, Yuyun Lu, 2015

机译：脂肪酶对油脂对竹叶抗氧化剂的影响及酰化衍生物抑制油炸马铃薯片中丙烯酰胺形成的效果。

Acrylamide formation in foodstuffs - Minimising strategies for potato crisps

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