Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products
Sara Pantalone, Lucia Tonucci, Angelo Cichelli, Lorenzo Cerretani, Ana María Gómez‐Caravaca, Nicola d’Alessandro
Topics & Concepts
OleuropeinHydroxytyrosolTyrosolChemistryPhenolsCaffeic acidAcrylamideFood sciencePhenolOrganic chemistryPolyphenolOlive oilAntioxidantPolymerMonomerPotato Plant ResearchEdible Oils Quality and AnalysisPlant Pathogens and Resistance