Journal:
:journal of biotechnology and health sciences
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payman qajarbeygi department of health and food safety, qazvin university of medical sciences, qazvin, ir iran
maryam ahmadi department of health and food safety, qazvin university of medical sciences, qazvin, ir iran; department of health and food safety, qazvin university of medical sciences, qazvin, ir iran. tel: +98-4116378743, fax: +98-4116388743
ashraf haj hoseini department of food science and chemistry thecnology, danesh mehvar alborz research center, qazvin, ir iran
asghar mohammad poorasl department of health and food safety, qazvin university of medical sciences, qazvin, ir iran
razzagh mahmoudi department of food hygiene and aquatics, faculty of veterinary medicine, university of tabriz, tabriz, ir iran
maryam ataee veterinary medicine faculty, trehran university, tehran, ir iran
conclusions nitrosamine was formed with conventional potato baking methods with the most nitrosamine formation found on the surface fried samples. nitrites amount in baked potatoes decreased. generally, the amount of nitrosamine in baked potato samples was lower than acceptable limits. results fried samples that were measured by the gas chromatography method had the highest average levels of ni...