Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips


Sahin S. , Sumnu G. , Oztop M. H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.87, ss.2830-2836, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 87 Konu: 15
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1002/jsfa.3034
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2830-2836

Özet

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.