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Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.
Biosci Biotechnol Biochem. 2003 May; 67(5):1188-90.BB

Abstract

Acrylamide in potato chips made from tubers stored at 2 or 20 degrees C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.

Authors+Show Affiliations

Center for Food Quality, Labeling and Consumer Services, 2-1 Shintoshin, Chuo-ku, Saitama 330-9731, Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12834309

Citation

Chuda, Yoshihiro, et al. "Effects of Physiological Changes in Potato Tubers (Solanum Tuberosum L.) After Low Temperature Storage On the Level of Acrylamide Formed in Potato Chips." Bioscience, Biotechnology, and Biochemistry, vol. 67, no. 5, 2003, pp. 1188-90.
Chuda Y, Ono H, Yada H, et al. Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips. Biosci Biotechnol Biochem. 2003;67(5):1188-90.
Chuda, Y., Ono, H., Yada, H., Ohara-Takada, A., Matsuura-Endo, C., & Mori, M. (2003). Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips. Bioscience, Biotechnology, and Biochemistry, 67(5), 1188-90.
Chuda Y, et al. Effects of Physiological Changes in Potato Tubers (Solanum Tuberosum L.) After Low Temperature Storage On the Level of Acrylamide Formed in Potato Chips. Biosci Biotechnol Biochem. 2003;67(5):1188-90. PubMed PMID: 12834309.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips. AU - Chuda,Yoshihiro, AU - Ono,Hiroshi, AU - Yada,Hiroshi, AU - Ohara-Takada,Akiko, AU - Matsuura-Endo,Chie, AU - Mori,Motoyuki, PY - 2003/7/2/pubmed PY - 2004/2/14/medline PY - 2003/7/2/entrez SP - 1188 EP - 90 JF - Bioscience, biotechnology, and biochemistry JO - Biosci Biotechnol Biochem VL - 67 IS - 5 N2 - Acrylamide in potato chips made from tubers stored at 2 or 20 degrees C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers. SN - 0916-8451 UR - https://www.unboundmedicine.com/medline/citation/12834309/Effects_of_physiological_changes_in_potato_tubers__Solanum_tuberosum_L___after_low_temperature_storage_on_the_level_of_acrylamide_formed_in_potato_chips_ L2 - https://joi.jlc.jst.go.jp/JST.JSTAGE/bbb/67.1188?lang=en&from=PubMed DB - PRIME DP - Unbound Medicine ER -