Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips-Reference-Cited by-同舟云学术

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips

Published:2010-01 Issue:1 Volume:75 Page:E25-E29
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

PalazoÄlu T. Koray,Savran Derya,GÃ¶kmen Vural

Publisher

Wiley

Subject

Food Science

Reference35 articles.

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

2. Mass and heat transfer during deep-fat frying of potato slices - I. Rate of drying and oil uptake;Baumann;Lebens Wiss Technol,1995

3. Acrylamide in foods: occurrence, sources, and modeling;Becalski;J Agric Food Chem,2003

4. CIAA. 2009. A toolbox for the reduction of acrylamide in fried potato products/potato crisps. Confederation of the Food and Drink Industries of the EU. Available from: http://www.ciaa.eu/documents/others/crisps-EN-final.pdf. Accessed May 5, 2009.

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