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New Hot Paper Comments

By Franco Pedreschi

ESI Special Topics, May 2007
Citing URL - http://www.esi-topics.com/nhp/2007/may-07-FrancoPedreschi.html

Franco Pedreschi answers a few questions about this month's new hot paper in the field of Agricultural Sciences.

From •>>May 2007
Field: Agricultural Sciences
 Article Title: Acrylamide content and color development in fried potato strips
Authors: Pedreschi, F;Kaack, K;Granby, K
Journal: FOOD RES INT
Volume: 39
Issue: 1
Page: 40-46
Year: 2006
* Univ Santiago Chile, Fac Technol, Dept Ciencia & Tecnol Alimentos, Av Ecuador 3769, Santiago, Chile.
* Univ Santiago Chile, Fac Technol, Dept Ciencia & Tecnol Alimentos, Santiago, Chile.
* Danish Inst Agr Sci, Dept Hort, DK-5792 Aarslev, Denmark.
* Danish Inst Food & Vet Res, Dept Food Chem, DK-2860 Soborg, Denmark.

ST:  Why do you think your paper is highly cited?

This paper is highly cited because the general topic is very hot and the aspects that it deals with will help to develop processing procedures to make healthier fried potatoes.

ST:  Does it describe a new discovery, methodology, or synthesis of knowledge?

The paper describes new findings about the influence of some pre-treatments over the acrylamide formation in fried potato strips and their color.

ST:  Could you summarize the significance of your paper in layman’s terms?

The significance of this paper is that it will help to implement frying technologies which will lead to the production of healthier fried foodstuffs.

ST:  How did you become involved in this research, and were there obstacles along the way?

I become involved because I was very interested in researching this topic and fortunately I have the collaboration of two excellent Danish researchers such as Kit Granby and Karl Kaack.

ST:  Where do you see your research heading in the future?

In frying industries and health institutions.

ST:  Are there any social or political implications for your research?

There is a strong social implication of this research which was to improve the quality of life for people by formulating healthier foods.End

Dr. Franco Pedreschi
Assistant Professor
Universidad de Santiago de Chile
Departamento de Ciencia y Tecnología de Alimentos
Santiago, Chile
 

ESI Special Topics, May 2007
Citing URL - http://www.esi-topics.com/nhp/2007/may-07-FrancoPedreschi.html

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