Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions

Author:

Mesias Marta,Delgado-Andrade Cristina,Holgado FranciscaORCID,González-Mulero Lucía,Morales Francisco J.ORCID

Funder

Ministerio de Ciencia, Innovación y Universidades

Comunidad de Madrid

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference46 articles.

1. Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data;Abt;Food Addit. Contam.,2019

2. Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy;Altissimi;Italian Journal of Food Safety,2017

3. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system;Amrein;J. Agric. Food Chem.,2006

4. Official Method of Analysis of AOAC Intl;AOAC,1999

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