{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:52Z","timestamp":1793082832828,"version":"4.5.0"},"reference-count":34,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T00:00:00Z","timestamp":1792627200000},"content-version":"vor","delay-in-days":21,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Acrylamide is a potentially toxic and neurotoxic compound primarily formed in foods during high\u2010temperature cooking and processing through Maillard reactions involving naturally occurring asparagine and carbonyl compounds. This study investigated the marked variation in acrylamide formation in air\u2010fried lotus root chips prepared from lotus roots obtained from different market sources and examined whether postharvest storage contributes to this variability. Differences in acrylamide levels among market\u2010sourced lotus roots were significantly associated with variation in total reducing sugar content in the raw roots. To further investigate this relationship, freshly harvested lotus roots were stored at 20\u00b0C for up to 15 days, after which changes in reducing sugars, asparagine, and acrylamide formation in the resulting air\u2010fried chips were determined. Acrylamide levels increased substantially with storage duration, reaching up to a 49\u2010fold increase after 15 days. This increase was accompanied by pronounced accumulation of reducing sugars, which showed a strong positive correlation with acrylamide levels in the resulting chips (\n                      <jats:italic>r<\/jats:italic>\n                      = 0.935). These findings provide strong evidence that storage\u2010induced accumulation of reducing sugars plays a key role in acrylamide formation in air\u2010fried lotus root chips. The marked variation among market\u2010sourced lotus roots further suggests that freshness and postharvest storage history may contribute to differences in acrylamide formation. These findings highlight the importance of raw material freshness and postharvest storage conditions for controlling acrylamide formation in air\u2010fried lotus root products.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71586","type":"journal-article","created":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T03:28:06Z","timestamp":1792726086000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["First Evidence for Marked Reducing Sugar Accumulation in Lotus Roots During Postharvest Storage as the Key Driver of Acrylamide Formation in Air\u2010Fried Lotus Root Chips"],"prefix":"10.1111","volume":"91","author":[{"given":"Chung Hun","family":"Baek","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology, Graduate School Woosuk University, Samnye  Wanju Republic of 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