Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying-Reference-Cited by-同舟云学术

Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying

Published:2008-07-15 Issue:15 Volume:56 Page:6162-6166
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Palazoǧlu T. Koray¹,Gökmen Vural¹

Affiliation:

1. Department of Food Engineering, University of Mersin, 33343 Ciftlikkoy, Mersin, Turkey, and Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf073046l

Reference38 articles.

1. A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries

2. Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing

3. Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System

4. Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction

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