Influence of frying conditions on acrylamide content and other quality characteristics of French fries

Journal of Food Composition and Analysis

Volumn 22, Issue 6, 2009, Pages 582-588

  Romani, S ^a   Bacchiocca, M ^a   Rocculi, P ^a   Dalla Rosa, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Acrylamide; Food composition; Food safety; French fries; Fryer; Heating power; Potato to oil ratio; Quality; Temperature kinetics

Indexed keywords

SOLANUM TUBEROSUM;

EID: 70349770933     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.10.001     Document Type: Article

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