The effect of technological treatments of the properties of french fries potato and acrylamide content
2011
Tajner-Czopek, A.,Uniwersytet Przyrodniczy, Wroclaw (Poland)
On the base of carried over studies it was stated that potatoes of -Innovato-cultivar contained the least reducing sugars in tubers and accumulated about 55 per cent less sugars after storing in the temperature of 4 degree C when compared with felsina and santana cultivars. The significant relation between French fries colour and the quantity of formed acrylamide had been confirmed. French fries manufactured from innovator cultivar characterized the best colour and the lowest AA content in comparison to French fries produced from the remaining cultivars
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