Review
GRASAS Y ACEITES  (2007)

Acrylamide in fried potatoes: An updated review

Masson L.; Munoz, JR; Romero, N; Camilo, C.; Encina C.; Hernández L; Castro J.; Robert, P

Keywords: temperature, mass-spectrometry, degradation, products, acrylamide, french fries, model systems, potatoes, genotoxicity, maillard reaction, heated foods, atmospheric and vacuum frying, pre-treatments, carcinogenicity