Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
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- 作者：Nira Muttucumarua ; dmuttu@aol.com" class="auth_mail" title="E-mail the corresponding author ; Stephen J. Powersb ; stephen.powers@rothamsted.ac.uk" class="auth_mail" title="E-mail the corresponding author ; J. Stephen Elmorec ; j.s.elmore@reading.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Andrew Dodsonc ; a.t.dodson@reading.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Adrian Briddond ; Adrian.Briddon@potato.ahdb.org.uk" class="auth_mail" title="E-mail the corresponding author ; Donald S. Mottramc ; d.s.mottram@reading.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Nigel G. Halforda ; nigel.halford@rothamsted.ac.uk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Acrylamide (PubChem CID ; 6579) ; l-Asparagine (PubChem CID ; 6267) ; d-Glucose (PubChem CID ; 5793) ; d-Fructose (PubChem CID ; 5984) ; l-Proline (PubChem CID ; 145742) ; Sucrose (PubChem CID ; 5988)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：76-86
- 全文大小：2476 K
文摘
Location of cultivation affects potato composition and acrylamide-forming potential.
Effects of variety and storage interact with those of location.
Dramatic differences in free asparagine concentration in potatoes grown at two sites.
Concentration of reducing sugars is the primary determinant of acrylamide formation.
Ratio of free asparagine to reducing sugars determines whether free asparagine affects acrylamide formation.