Ontology highlight
ABSTRACT:
SUBMITTER: Skinner MM
PROVIDER: S-EPMC8469642 | biostudies-literature | 2021 Aug
REPOSITORIES: biostudies-literature
Skinner Mark M MM Seale Jared T JT Cantrell Maranda S MS Collins Joseph M JM Turner Matthew W MW McDougal Owen M OM
Foods (Basel, Switzerland) 20210830 9
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 influence of oil degradation and monitor trends in acrylamide formation. Acrylamide detection was performed using LC-MS, GC-MS and FT-NIR. The low levels of acrylamide produced during frying, low molecula ...[more]