Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/28630
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dc.contributor.authorGökmen, Vural-
dc.contributor.authorSerpen, Arda-
dc.contributor.authorAcar, Jale-
dc.date.accessioned2022-09-12T06:23:22Z-
dc.date.available2022-09-12T06:23:22Z-
dc.date.issued2007-04-
dc.identifier.citationGökmen, V. vd. (2007). "Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying". European Food Research and Technology, 224(6), 681-687.en_US
dc.identifier.issn14382385-
dc.identifier.urihttps://doi.org/10.1007/s00217-006-0357-2-
dc.identifier.urihttps://link.springer.com/article/10.1007%2Fs00217-006-0357-2-
dc.identifier.urihttp://hdl.handle.net/11452/28630-
dc.description.abstractThe effects of normal and controlled atmosphere combinations on tuber components responsible for acrylamide formation were studied during prolonged storage at 9±1 °C using the tubers of "Agria" and "Russet Burbank." The effects of low-dose irradiation (50, 200 Gy) prior to normal atmosphere storage were also studied. There was only a limited increase in the concentrations of sugars during 6 month of storage under normal atmosphere conditions. Low-dose irradiation slightly decreased the rate of sweetening in the tubers. The potential of acrylamide formation remained almost the same; however, the loss of firmness became clearer during 6 month of storage under normal atmosphere conditions. Controlled atmosphere storage in which O2 was deficient to a sufficient respiration increased the concentrations of sugars, and thus, the potential of acrylamide formation in potatoes upon frying at 170 °C for 10 min. The sum of glucose and fructose concentrations showed a good correlation (r 2 ∼ 0.90) with the potential of acrylamide formation for both cultivars.en_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcrylamideen_US
dc.subjectAcrylamideen_US
dc.subjectAgriaen_US
dc.subjectAminesen_US
dc.subjectControlled atmosphere storageen_US
dc.subjectFood storageen_US
dc.subjectPotatoesen_US
dc.subjectSugar concentrationen_US
dc.subjectSweeteningen_US
dc.subjectDosimetryen_US
dc.subjectFood additivesen_US
dc.subjectFood productsen_US
dc.subjectSolanum tuberosumen_US
dc.subjectDosageen_US
dc.subjectFood additivesen_US
dc.subjectFooden_US
dc.subjectControlled atmosphereen_US
dc.subjectIrradiationen_US
dc.subjectPotatoen_US
dc.subjectStorageen_US
dc.subjectSweetening storageen_US
dc.titleEffects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon fryingen_US
dc.typeArticleen_US
dc.identifier.wos000244723400002tr_TR
dc.identifier.scopus2-s2.0-33847759010tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.identifier.startpage681tr_TR
dc.identifier.endpage687tr_TR
dc.identifier.volume224tr_TR
dc.identifier.issue6tr_TR
dc.relation.journalEuropean Food Research and Technologyen_US
dc.contributor.buuauthorAkbudak, Bülent-
dc.contributor.buuauthorEriş, Atilla-
dc.contributor.buuauthorTuran, Z. Metin-
dc.relation.collaborationYurt içitr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ2en_US
dc.contributor.scopusid13606221900tr_TR
dc.contributor.scopusid6505789772tr_TR
dc.contributor.scopusid6602612385tr_TR
dc.subject.scopusAcrylamide Derivative; Glycidamide; Potato Chipsen_US
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