Effect of some pre-treatments on acrylamide concentration in potato chips

EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS

Mitigation of acrylamide formation in fried potato

Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips

EFFECT OF GAMMA RADIATION ON THE CHANGES OF BIOCHEMICAL, MORPHOLOGICIAL AND TECHNOLOGICAL CHARACTERISTICS FOR POTATO TUBERS DURING STORAGE

MINIMIZING POSTHARVEST LOSSES IN POTATO (Solanum tuberosum L.) TUBER USING GAMMA IRRADIATION, MINT OIL AND PACLOBUTRAZOL UNDER UNREFRIGERATED STORAGE CONDITION

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Effect of natural extracts on the stability of sunflower oil and acrylamide formation at different thermal treatments

POTATO TUBERS QUALITY AS AFFECTED BY MODIFIED ATMOSPHERIC CONDITIONS AND PACKAGE TYPE DURING STORAGE

Evolution of Acrylamide Detection Methods in Cooked Foods since its firstly Discovered in 2002 (Review Article)