Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries

Author:

Gökmen Vural,Palazoğlu Tunç Koray,Şenyuva Hamide Z.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Acrylamide in foods: occurrence, sources, and modeling;Becalski;Journal of Agricultural and Food Chemistry,2003

2. Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes;Biedermann;Mitteilungen aus Lebensmitteluntersuchung und Hygiene,2002

3. Analysis of acrylamide and mechanisms of its formation in deep-fried products;Gertz;European Journal of Lipid Science and Technology,2002

4. French fries with less than 100mg/kg acrylamide. A collaboration between cooks and analysts;Grob;European Food Research and Technology,2003

5. Factors affecting the concentration of acrylamide during deep-fat frying of potatoes;Matthäus;European Journal of Lipid Science and Technology,2004

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