Kinetic modelling of acrylamide formation during the frying of potato chips

Low-acrylamide French fries and potato chips

SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...

Influence of the frying process and potato cultivar on acrylamide formation in French fries

Quantitation of acrylamide in potato chips by hplc-ms

A method of reversed-phase liquid chromatography coupled with mass spectrometry (LC-MS) in combination with a stable isotope dilution assay was used to quantify acrylamide in potato chips. This in-house procedure was evaluated for precision, and accuracy. LC-MS revealed as a cost-effective and robust technique for acrylamide analysis in potato chips. Acrylamide formation was studied during deep...

Measurement of Acrylamide in Potato Chips by Portable FTIR Analyzers

Acrylamide is a compound that forms in french fries, potato chips, cereal, bread and coffee when they are fried, roasted or baked. The formation is dependent on cooking conditions, for example, high temperature over-cooking of fried chips results in very high levels of acrylamide. The substance, which forms from the reaction of sugar and amino acids in food, is reported to be a likely human car...

formation and evolution of regional organizations: the case study of the economic cooperation organization (eco)

abstract because of the many geopolitical, geo economical and geo strategically potentials and communicational capabilities of eco region, members can expand the convergence and the integration in base of this organization that have important impact on members development and expanding peace in international and regional level. based on quality analyzing of library findings and experts interv...