Art

J-GLOBAL ID：200902216102388083   Reference number：03A0412661

Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

ポテトチップス中に形成されるアクリルアミド濃度に及ぼす低温貯蔵後のジャガイモ塊茎における生理学的変化の影響

Author (6)： CHUDA Y (Labeling and Consumer Serv., Saitama, JPN) ,  ONO H (National Food Res. Inst., Ibaraki, JPN) ,  YADA H (National Food Res. Inst., Ibaraki, JPN) ,  OHARA(TAKADA) A (National Agricultural Res. Organization, Hokkaido, JPN) ,  MATSUURA(ENDO) C (National Agricultural Res. Organization, Hokkaido, JPN) ,  MORI M (National Agricultural Res. Organization, Hokkaido, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 67  Issue： 5  Page： 1188-1190  Publication year： May. 23, 2003 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *potato chip ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food analysis  (FJ01030U)

Substance index (2)： Acrylamide ,  Glucose

Reference (7)：

• 1) Rosén, J., and Hellenäs, K.-E., Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst, 127, 880-882 (2002).
• 2) Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., and Törnqvist, M., Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem., 50, 4998-5006 (2002).
• 3) Ono, H., Chuda, Y., Kameyama, M.-O., Yada, H., Ishizaka, M., Kobayashi, H., and Yoshida, M., Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods. Food Addit. Contam., 20, 215-220 (2003).
• 4) Blenkinsop, R. W., Copp, L. J., Yada, R. Y., and Marangoni, A. G., Changes in compositional parameters of tubers of potato during low-temperature storage and their relationship to chip processing quality. J. Agric. Food Chem., 50, 4545-4553 (2002).
• 5) Mottram, D. S., Wedzicha, B. L., and Dodson, A. T., Acrylamide is formed in the Maillard reaction. Nature, 419, 448 (2002).

Terms in the title (6)： ポテトチップス ,  アクリルアミド ,  低温貯蔵 ,  ジャガイモ ,  塊茎 ,  生理学