✦ LIBER ✦

Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes

✍ Scribed by Taubert, Dirk; Harlfinger, Steffi; Henkes, Liliane; Berkels, Reinhard; Schömig, Edgar

Book ID: 111881903
Publisher: American Chemical Society
Year: 2004
Tongue: English
Weight: 106 KB
Volume: 52
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf035417d

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Reduction of acrylamide formation in pot

Reduction of acrylamide formation in potato slices during frying

✍ Franco Pedreschi; Karl Kaack; Kit Granby 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 254 KB

KINETICS OF ACRYLAMIDE FORMATION DURING

KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPS

✍ CLAUDIA GRANDA; ROSANA G. MOREIRA 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 137 KB

Acrylamide Formation in Foods during The

Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

✍ Vural Gökmen; Tunç Koray Palazoğlu 📂 Article 📅 2007 🏛 Springer-Verlag 🌐 English ⚖ 223 KB

Factors affecting the concentration of a

Factors affecting the concentration of acrylamide during deep-fat frying of potatoes

✍ Bertrand Matthäus; Norbert U. Haase; Klaus Vosmann 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 333 KB

Influence of the frying temperature on a

Influence of the frying temperature on acrylamide formation in French fries

✍ Katell Fiselier; Diego Bazzocco; Fabiana Gama-Baumgartner; Koni Grob 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 212 KB

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