| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538833 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Variation in frying temperature contributed most to variation in acrylamide concentrations. ⺠No obvious effect of reducing sugars. ⺠Two factors seem to contribute most to the large variation in acrylamide. ⺠The lack of standardised control of frying temperature and time is one of the factors. ⺠The other factor is the variable frying practices of food handlers.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Sanny, S. Jinap, E.J. Bakker, M.A.J.S. van Boekel, P.A. Luning,