Acrylamide formation and reduction in fried potatoes

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dc.catalogadorpva
dc.contributor.authorPedreschi Plasencia, Franco
dc.date.accessioned2025-04-14T21:08:27Z
dc.date.available2025-04-14T21:08:27Z
dc.date.issued2009
dc.description.abstractIn April 2002, Swedish researchers shocked the food safety world when they presented preliminary ndings of acrylamide in some fried and baked foods, most notably potato chips and French fries, at levels of 30-2300 µm/kg. Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classi ed as probably carcinogenic in humans with signi cant toxicological effects namely neurotoxic and mutagenic effects (Rosen and Hellenäs 2002, Tareke et al. 2002).
dc.description.funderFONDECYT
dc.format.extent21 páginas
dc.fuente.origenORCID
dc.identifier.citationPedreschi F. Acrylamide formation and reduction in fried potatoes. In: Enrique Ortega-Cánovas,editors. Processing effects on safety and quality of foods. CRC Press; 2009. p. 231-251.
dc.identifier.isbn978-142006115-4
dc.identifier.isbn978-142006112-3
dc.identifier.scopusidSCOPUS_ID:78651368796
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103241
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final251
dc.pagina.inicio231
dc.publisherCRC Press
dc.relation.ispartofProcessing Effects on Safety and Quality of Foods
dc.rightsacceso restringido
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.ods12 Responsible consumption and production
dc.subject.ods03 Good health and well-being
dc.subject.odspa12 Producción y consumo responsables
dc.subject.odspa03 Salud y bienestar
dc.titleAcrylamide formation and reduction in fried potatoes
dc.typecapítulo de libro
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2025-04-14
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