Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes-Reference-Cited by-同舟云学术

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Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes

Published:2024-06-12 Issue: Volume:11 Page:
ISSN:2296-861X
Container-title:Frontiers in Nutrition
language:
Short-container-title:Front. Nutr.

Author:

Ceran Serdar Ceyhan

Publisher

Frontiers Media SA

Reference6 articles.

1. Acrylamide formation in air-fried versus deep and oven-fried potatoes;Navruz-Varlı;Front Nutr.,2024

2. Determination of acrylamide in potato chips by a reversed-phase LC–MS method based on a stable isotope dilution assay;Rufián-Henares;Food Chem.,2006

3. Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems;Giovanelli;Eur Food Res Technol.,2017

4. Effect of pre-treatments and air-frying, a novel technology, and acrylamide generation in fried potatoes;Sansano;J Food Sci.,2015

5. The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level;Başaran;J Food Compos Anal.,2021

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