Acrylamide content and quality characteristics of French fries influenced by different frying methods

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Acrylamide content and quality characteristics of French fries influenced by different frying methods

Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials a...

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Bibliographic Details
Main Authors:	Adil Ahmed, Zahraa, Mohammed, Nameer Khairullah, Meor Hussin, Anis Shobirin
Format:	Article
Published:	Functional Food Center 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/106418/

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