Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption

The purpose of this experimental review was to detect acrylamide in French fries using methods most adaptable to the food process industry for quality control assessment of products. French fries were prepared at different cook times using the same fryer oil over a five-day period to assess the infl...

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Detalles Bibliográficos
Autores principales: Skinner, Mark M., Seale, Jared T., Cantrell, Maranda S., Collins, Joseph M., Turner, Matthew W., McDougal, Owen M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469642/
https://www.ncbi.nlm.nih.gov/pubmed/34574148
http://dx.doi.org/10.3390/foods10092038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469642/
https://www.ncbi.nlm.nih.gov/pubmed/34574148
http://dx.doi.org/10.3390/foods10092038

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