Abstract
Acrylamide in potato chips made from tubers stored at 2 or 20°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. © 1999 by Japan Society for Bioscience, Biotechnology, and Agrochemistry.
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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), 1188–1190. https://doi.org/10.1271/bbb.67.1188
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