𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Acrylamide in heated potato products – analytics and formation routes

✍ Scribed by Rüdiger Weisshaar

Book ID
102169756
Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
338 KB
Volume
106
Category
Article
ISSN
1438-7697

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of osmotic pretreatment and micro
Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips
✍ Serpil Sahin; Gulum Sumnu; Mecit Halil Oztop 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 288 KB

## Abstract **BACKGROUND:** The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determi