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Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips
Date
2007-12-01
Author
Şahin, Serpil
Şümnü, Servet Gülüm
Öztop, Halil Mecit
Metadata
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
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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 determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips.
Subject Keywords
Biotechnology
,
Agronomy and Crop Science
,
Food Science
,
Nutrition and Dietetics
URI
https://hdl.handle.net/11511/43539
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
DOI
https://doi.org/10.1002/jsfa.3034
Collections
Department of Food Engineering, Article