Enzymatic acrylamide mitigation in French fries – An industrial-scale case study

The use of asparaginase to reduce acrylamide levels in cooked food

(2016) Fei Xu et al.   FOOD CHEMISTRY

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

(2011) Raquel Medeiros Vinci et al.   FOOD CHEMISTRY

Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls

(2011) Raquel Medeiros Vinci et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

(2011) Franco Pedreschi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of asparaginase on acrylamide formation in French fries

(2008) Franco Pedreschi et al.   FOOD CHEMISTRY

Optimization of the blanching process to reduce acrylamide in fried potatoes

(2007) Frédéric Mestdagh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY