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

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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

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Citation Formats

S. Şahin, S. G. Şümnü, and H. M. Öztop, “Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, pp. 2830–2836, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43539.