Effect of frying time on acrylamide content and quality aspects of French fries-Reference-Cited by-同舟云学术

Effect of frying time on acrylamide content and quality aspects of French fries

Published:2007-02-06 Issue:3 Volume:226 Page:555-560
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Romani Santina,Bacchiocca Mara,Rocculi Pietro,Dalla Rosa Marco

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-007-0570-7.pdf

Reference26 articles.

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2. Friedman M (2003) J Agric Food Chem 51:4504–4526

3. IARC (1994) Acrylamide. In: IARC monographs on the evaluation of carcinogen risk to humans some industrial chemicals. International Agency for Research on Cancer, Lyon, 60, pp 389–433

4. Mottram DS, Wedzicha BL, Dodson AT (2002) Nature 419:448–449

5. Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S (2002) Nature 419:449–450

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