The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized

The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized

Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and corn oil. During cultivation, a treatment involving...

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Bibliographic Details
Main Authors: Theo Varzakas, Asma Alghamdi, Hanan Alghamdi, Robert Linforth, Vlad Dinu, Tabot D. Besong, Richard B. Gillis, Gary G. Adams, D. Arapoglou, Ian F. Connerton, Stephen E. Harding, Cleanthes Israilides
Format: Article
Language:English
Published: Taylor & Francis Group 2016-12-01
Series:Cogent Food & Agriculture
Subjects:
organic fertilization
french fries
olive oil, corn oil, soybean oil, starch, acrylamide
Online Access:http://dx.doi.org/10.1080/23311932.2016.1180950

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