Potato Research· 2026Q2

Discrimination of Acrylamide Levels in Potato Chips Using Near-Infrared Spectroscopy

Carlos Miguel Peraza-Alemán, Davide Ballabio, Silvia Arazuri, Ainara López-Maestresalas et al.

0citations
Q2SCImago
2026year

Short summary

Near-infrared spectroscopy (NIRS) coupled with machine learning correctly classified potato chip samples as having low or high acrylamide content with 88% accuracy in external validation.

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Food ScienceAgricultural and Biological Sciences