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- aggregation classification "A1".
- aggregation creator B539292.
- aggregation creator person.
- aggregation creator person.
- aggregation creator person.
- aggregation creator person.
- aggregation date "2010".
- aggregation format "application/pdf".
- aggregation hasFormat 915293.bibtex.
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- aggregation isPartOf urn:issn:0265-203X.
- aggregation language "eng".
- aggregation rights "I have transferred the copyright for this publication to the publisher".
- aggregation subject "Agriculture and Food Sciences".
- aggregation title "Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry".
- aggregation abstract "The correlation between sugar levels in raw material (potatoes), brown colouring and formation of acrylamide in French fries was investigated. The objective was to identify incoming potatoes (raw material) with a high potential for acrylamide formation. Ten different potato varieties commonly used in the Western European French fries industry were stored at 8°C and samples were taken throughout the storage time. The current quality control used in the French fries industry for incoming potatoes is poorly correlated with acrylamide in the final product (r=0.74). Changing the quality control parameter from colour to reducing sugars in raw material did not improve the correlation (r=0.72). The best correlation was obtained with the Agtron colour measurement after blanching and a two-stage frying (r=-0.88). It was concluded that alternative entrance control measurements could provide better mitigation of the acrylamide issue in French fries from the start of production. These alternatives, however, are less cost-effective and more difficult to implement.".
- aggregation authorList BK888754.
- aggregation endPage "425".
- aggregation issue "4".
- aggregation startPage "417".
- aggregation volume "27".
- aggregation aggregates 915294.
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