Potential of near-infrared spectroscopy (NIRS) for prediction of acrylamide formation in French fries in the potato breeding process

Author:

Smit Inga,Vosmann Klaus,Weber Lydia,Truberg Bernd,Muders Katja,Bülbül Mete Kaan,Demirel Ufuk,Caliskan Mehmet Emin,Haase Norbert Ulf

Funder

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Deutsches Zentrum für Luft- und Raumfahrt

Bundesministerium für Bildung und Forschung

Publisher

Elsevier BV

Reference46 articles.

1. Moisture—Air-oven methods;AACC,1999

2. Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato;Adedipe;Journal of Agricultural and Food Chemistry,2016

3. Intelligent potato frying: Time to say goodbye to the “good old” processing strategies;Arefi;Thermal Science and Engineering Progress,2022

4. A novel fluorescent DNA sensor for acrylamide detection in food samples based on single-stranded DNA and GelRed;Asnaashari;Journal of Fluorescence,2023

5. Screening of acrylamide of par-fried frozen french fries using portable FT-IR spectroscopy;Aykas;Molecules,2022

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