Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

Mass Transfer and Volume Changes in French Fries During Air Frying

(2012) Ana Andrés et al.   Food and Bioprocess Technology

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

(2012) Elena Bartkiene et al.   FOOD CONTROL

Microstructural approach to understand oil absorption during vacuum and atmospheric frying

(2012) V. Dueik et al.   JOURNAL OF FOOD ENGINEERING

Ultra High-Performance Liquid Chromatography−Tandem Mass Spectrometry for the Simultaneous Analysis of Asparagine, Sugars, and Acrylamide in Maillard Reactions

(2011) Yu Zhang et al.   ANALYTICAL CHEMISTRY

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

(2011) Franco Pedreschi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips

(2009) Xiaohui Zeng et al.   FOOD CHEMISTRY

Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio

(2009) Vural Gökmen et al.   JOURNAL OF FOOD ENGINEERING

Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries

(2009) Sezin Tuta et al.   JOURNAL OF FOOD ENGINEERING

Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices

(2009) Elizabeth Troncoso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes

(2008) Monica Anese et al.   FOOD RESEARCH INTERNATIONAL

Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget

(2008) M.O. Ngadi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

(2007) Frédéric Mestdagh et al.   FOOD CHEMISTRY

Optimization of the blanching process to reduce acrylamide in fried potatoes

(2007) Frédéric Mestdagh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY