Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato

This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50–8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2016-03, Vol.64 (8), p.1850-1860
Hauptverfasser:	Adedipe, Oluwatosin E, Johanningsmeier, Suzanne D, Truong, Van-Den, Yencho, G. Craig
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide - analysis acrylamides breeding Cooking deep fat frying discriminant analysis fast food restaurants freeze drying French fries gas chromatography-mass spectrometry Hot Temperature least squares near-infrared spectroscopy potato flour potatoes prediction reflectance screening Solanum tuberosum - chemistry spectrometers Spectroscopy, Near-Infrared - methods
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