Reduction of acrylamide formation in french fries by microwave pre-cooking of potato strips
- Author
- ERDOGDU, S. Belgin1 ; PALAZOGLU, Tunc Koray1 ; GÖKMEN, Vural2 ; SENYUVA, Hamide Z3 ; EKIZ, H. Ibrahim1
[1] Department of Food Engineering, University of Mersin, 33343 Çiftlikköy, Mersin, Turkey
[2] Department of Food Engineering, Hacettepe University, 06532 Beytepe, Ankara, Turkey
[3] Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara 06330, Turkey - Source
Journal of the science of food and agriculture. 2007, Vol 87, Num 1, pp 133-137, 5 p ; ref : 15 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- French fries acrylamide frying microwave pre-cooking
- Keyword (fr)
- Acrylamide Cuisson Français Friture Hyperfréquence Pomme de terre Réduction Légume Traitement thermique Tubercule
- Keyword (en)
- Acrylamide Cooking French Frying Microwave Potato Reduction Vegetables Heat treatment Tuber
- Keyword (es)
- Cocción Francés Freimiento Hiperfrecuencia Patata Reducción Hortalizas Tratamiento térmico Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18368251
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.2688 
https://dx.doi.org/10.1002/jsfa.2688
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