Effect of frying instructions for food handlers on acrylamide concentration in French fries : an explorative study.

QR Code

Effect of frying instructions for food handlers on acrylamide concentration in French fries : an explorative study.

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and r...

Full description

Bibliographic Details
Main Authors:	Sanny, Maimunah, Luning, Pieternel A., Selamat, Jinap, Bakker, E. J., Van Boekel, Martinus A. J. S.
Format:	Article
Language:	English English
Published:	International Association for Food Protection 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/30464/ http://psasir.upm.edu.my/id/eprint/30464/1/Effect%20of%20frying%20instructions%20for%20food%20handlers%20on%20acrylamide%20concentration%20in%20French%20fries.pdf

Similar Items

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
by: Sanny, Maimunah, et al.
Published: (2012)

Impact of control behaviour on unacceptable variation in acrylamide in French fries.
by: Sanny, M., et al.
Published: (2010)

Acrylamide in fried potato products
by: Luning, Pieternel A, et al.
Published: (2016)

Contribution of lipid towards acrylamide formation during intermittent frying of French fries
by: Kuek, Su Lee, et al.
Published: (2020)

Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries
by: Kamarudin, Siti Asiah, et al.
Published: (2018)

Effect of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries
by: Abdul Hamid, N., et al.
Published: (2019)

Correlation of acrylamide with precursors and colour in frozen par-fried french fries
by: Baroogh, Babak Hatami
Published: (2012)

Acrylamide content and quality characteristics of French fries influenced by different frying methods
by: Adil Ahmed, Zahraa, et al.
Published: (2023)

Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets
by: Ahmad, Siti Nur Syahirah, et al.
Published: (2021)

Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries
by: Hussein, Rabeaah
Published: (2006)

Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying
by: Su, Lee Kuek, et al.
Published: (2022)

Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries
by: Lam, Xue Yuan
Published: (2020)

The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
by: Lim, Pek Kui, et al.
Published: (2014)

Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system
by: Daniali, Gisia, et al.
Published: (2018)

Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
by: Zakaria, Adilah
Published: (2016)

Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
by: Kuek, Su Lee
Published: (2020)

Effect of microwave frying on the physicochemical properties of palm olein and French fries
by: How, Yu Hsuan, et al.
Published: (2024)

Effect of fat soluble antioxidant in vegetable oils on acrylamide formation in french fries and chemical model system
by: Kamarudin, Siti Asiah
Published: (2017)

A modified predictive model for colour changes in French fries during frying
by: Siti Nabihah, Othman, et al.
Published: (2021)

A modified predictive model for colour changes in French fries during frying
by: Siti Nabihah, Othman, et al.
Published: (2021)

Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
by: Lua, Hwee Ying, et al.
Published: (2020)

Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
by: G., Daniali, et al.
Published: (2013)

Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
by: Daniali, G., et al.
Published: (2013)

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
by: Omar, Muhammad Nor, et al.
Published: (2007)

Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
by: Hussein, Rabeaah
Published: (2006)

Effect of vegetable oil blending on acrylamide during potato deep-frying
by: Nipoon Tangpanithandee,, et al.
Published: (2019)

The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
by: Lim, P. K, et al.
Published: (2014)

Development of a Restructured Sweet Potato French Fries Type Product
by: Utomo, Joko Susilo
Published: (2009)

Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system
by: Ahmad, Siti Nur Syahirah
Published: (2021)

Frying performance of palm-based solid frying shortening
by: Omar, Muhammad Nor, et al.
Published: (2010)

Effects of frying on fish, fish products and frying oil - a review
by: S., NurSyahirah, et al.
Published: (2022)

Performance of Lipase-Transesterified Frying Shortening for Frying of Banana Chips
by: Chu, Boon Seang
Published: (2000)

Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
by: Vasanti Nair, Chanderan K., et al.
Published: (1996)

Effect of type of fried foods on the quality of frying oil / Nor Fishah Mohamad Nor
by: Mohamad Nor, Nor Fishah
Published: (2012)

Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition
by: Lee, X.F., et al.
Published: (2025)

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
by: Jaswir, Irwandi
Published: (2000)

Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia
by: Nur Fatihah M.N.,, et al.
Published: (2018)

Effect of Tertiarybutylhydroquinone on the stability of fried banana chips
by: Rasit, Rabaiah, et al.
Published: (1982)

Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.
by: Mohammad Rashedi, Ismail Fitry, et al.
Published: (2008)

Effect of food additives on deoxynivalenol (DON) reduction and quality attributes in steamed-and-fried instant noodles
by: Moazami, F. E., et al.
Published: (2014)