Screening of acrylamide contents in potato crisps using VIS and NIR technology
Acrylamide is considered a potential carcinogen and is present at…
13 May 2011 | By Vegard H. Segtnan and Svein H. Knutsen, Nofima AS, The Norwegian Institute of Food, Fisheries and Aquaculture Research
Acrylamide is considered a potential carcinogen and is present at elevated concentrations in different types of heat-treated foods. It is formed during baking, frying and roasting of raw materials from plant origin, particularly potatoes and cereals. Acrylamide is one of the reaction products in the Maillard reaction between the acrylamide…