Determination of acrylamide in potato-based foods using headspace solid-phase microextraction based on nanostructured polypyrrole fiber coupled with ion mobility spectrometry: a heat treatment study
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DOI: 10.1039/c7ay01506b
Abstract: In this work, headspace solid-phase microextraction (HS-SPME) coupled with ion mobility spectrometry (IMS) has been used as a simple and convenient method for acrylamide detection and quantification in heat treated food samples. IMS coupled with… read more here.
Keywords: potato; method; based foods; heat ... See more keywords
Temperature and slice size dependences of acrylamide in potato fries
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14270
Abstract: In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10,… read more here.
Keywords: acrylamide potato; slice size; size; formation ... See more keywords