The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

Author:

Başaran BurhanORCID,Turk HulyaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference85 articles.

1. Dietary intake of acrylamide and risk of breast, endometrial, and ovarian cancers: a systematic review and dose–response meta-analysis;Adani;Cancer Epidemiol. Biomark.,2020

2. Analysis of Acrylamide in French Fries Using Agilent Bond Elut QuEChERS AOAC Kit and LC/MS/MS;Agilent,2012

3. Quantification of Acrylamide in a Variety of Food Matrices by LC/MS/MS Triple Quadrupole;Agilent,2019

4. Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying;Aladedunye;Eur. J. Lipid Sci. Technol.,2011

5. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems;Amrein;J. Agric. Food Chem.,2003

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