Citation
Amrein, Thomas M., et al. "Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: a Comparison of Cultivars and Farming Systems." Journal of Agricultural and Food Chemistry, vol. 51, no. 18, 2003, pp. 5556-60.
Amrein TM, Bachmann S, Noti A, et al. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. J Agric Food Chem. 2003;51(18):5556-60.
Amrein, T. M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M. F., Biedermann-Brem, S., Grob, K., Keiser, A., Realini, P., Escher, F., & Amadó, R. (2003). Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry, 51(18), 5556-60.
Amrein TM, et al. Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: a Comparison of Cultivars and Farming Systems. J Agric Food Chem. 2003 Aug 27;51(18):5556-60. PubMed PMID: 12926914.
TY - JOUR
T1 - Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.
AU - Amrein,Thomas M,
AU - Bachmann,Sandra,
AU - Noti,Anja,
AU - Biedermann,Maurus,
AU - Barbosa,Melissa Ferraz,
AU - Biedermann-Brem,Sandra,
AU - Grob,Koni,
AU - Keiser,Andreas,
AU - Realini,Pietro,
AU - Escher,Felix,
AU - Amadó,Renato,
PY - 2003/8/21/pubmed
PY - 2003/10/8/medline
PY - 2003/8/21/entrez
SP - 5556
EP - 60
JF - Journal of agricultural and food chemistry
JO - J Agric Food Chem
VL - 51
IS - 18
N2 - Glucose, fructose, sucrose, free asparagine, and free glutamine were analyzed in 74 potato samples from 17 potato cultivars grown in 2002 at various locations in Switzerland and different farming systems. The potential of these potatoes for acrylamide formation was measured with a standardized heat treatment. These potentials correlated well with the product of the concentrations of reducing sugars and asparagine. Glucose and fructose were found to determine acrylamide formation. The cultivars showed large differences in their potential of acrylamide formation which was primarily related to their sugar contents. Agricultural practice neither influenced sugars and free asparagine nor the potential of acrylamide formation. It is concluded that acrylamide contents in potato products can be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars.
SN - 0021-8561
UR - https://www.unboundmedicine.com/medline/citation/12926914/Potential_of_acrylamide_formation_sugars_and_free_asparagine_in_potatoes:_a_comparison_of_cultivars_and_farming_systems_
L2 - https://doi.org/10.1021/jf034344v
DB - PRIME
DP - Unbound Medicine
ER -