JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.87, no.15, pp.2830-2836, 2007 (SCI-Expanded)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus
acrylamide, colour, microwave frying, osmotic pretreatment, potato, FRENCH FRIES, MAILLARD REACTION, CHIPS, COLOR, REDUCTION, SLICES, KINETICS, FLOUR
Middle East Technical University Affiliated:
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.