IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060719

Factors Affecting Acrylamide Formation in Processed Potato Products – A Simulation Approach

E. Cummins¹, F. Butler¹, N. Brunton², and R. Gormley²

¹ University College Dublin, School of Agriculture, Food Science and Veterinary Medicine, Biosystems Engineering, Earlsfort Terrace, Dublin 2, Ireland
² Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

Enda.Cummins@ucd.ie