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Reduction of acrylamide formation in French fries by microwave pre‐cooking of potato strips

https://doi.org/10.1002/jsfa.2688
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jps.2600600253openalex-snapshot
Official Methods of Analysis of the Association of Official Analytical Chemists
inferredcites →https://doi.org/10.1007/s00217-003-0753-9openalex-snapshot
French fries with less than 100�?g/kg acrylamide. A collaboration between cooks and analysts
inferredcites →https://doi.org/10.1016/0260-8774(88)90060-xopenalex-snapshot
Heat transfer and food products
inferredcites →https://doi.org/10.1016/j.foodchem.2004.05.050openalex-snapshot
Influence of variety and processing conditions on acrylamide levels in fried potato crisps
inferredcites →https://doi.org/10.1016/j.foodres.2004.07.002openalex-snapshot
Color changes and acrylamide formation in fried potato slices
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.08.030openalex-snapshot
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
inferredcites →https://doi.org/10.1016/j.lwt.2004.03.001openalex-snapshot
Reduction of acrylamide formation in potato slices during frying
inferredcites →https://doi.org/10.1016/j.tifs.2005.01.005openalex-snapshot
Quantifying the formation of carcinogens during food processing: acrylamide
inferredcites →https://doi.org/10.1021/jf034180iopenalex-snapshot
Acrylamide Formation Mechanism in Heated Foods
inferredcites →https://doi.org/10.1080/02652030512331344178openalex-snapshot
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb09641.xopenalex-snapshot
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb09903.xopenalex-snapshot
Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum Frying

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4837114openalex-extracted
Evaluation of the Effect of Enzymatic Pretreatment with L-Asparaginase on Acrylamide Formation During Microwave, Air and Deep Frying of Potatoes
inferred← citeshttps://doi.org/10.1002/9781119468417.ch13openalex-snapshot
Improving the Quality of Fried Foods
inferred← citeshttps://doi.org/10.1002/9781119776376.ch6openalex-snapshot
Microwaves Application to Food and Food Waste Processing
inferred← citeshttps://doi.org/10.1002/ejlt.201600241openalex-snapshot
Reducing polycyclic aromatic hydrocarbons (PAHs) formation in olive pomace oil using microwave pre‐heating of olive pomace
inferred← citeshttps://doi.org/10.1002/jsfa.3034openalex-snapshot
Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips
inferred← citeshttps://doi.org/10.1002/jsfa.3640openalex-snapshot
Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP‐HPLC‐DAD
inferred← citeshttps://doi.org/10.1002/jsfa.7122openalex-snapshot
The kinetics of the inhibition of acrylamide by glycine in potato model systems
inferred← citeshttps://doi.org/10.1002/jsfa.8502openalex-snapshot
Application of pretreatment methods on agricultural products prior to frying: a review
inferred← citeshttps://doi.org/10.1007/978-1-4614-1587-9_21openalex-snapshot
Reducing process-induced toxins in foods
inferred← citeshttps://doi.org/10.1007/978-3-319-24040-4_5openalex-snapshot
Acrylamide Formation in Foods: Role of Composition and Processing
inferred← citeshttps://doi.org/10.1007/s00217-017-2870-xopenalex-snapshot
Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems
inferred← citeshttps://doi.org/10.1007/s00604-017-2543-2openalex-snapshot
A molecularly imprinted polymer placed on the surface of graphene oxide and doped with Mn(II)-doped ZnS quantum dots for selective fluorometric determination of acrylamide
inferred← citeshttps://doi.org/10.1007/s11540-023-09634-8openalex-snapshot
Acrylamide in Thermally Processed Potato Products
inferred← citeshttps://doi.org/10.1007/s11694-019-00163-yopenalex-snapshot
Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits
inferred← citeshttps://doi.org/10.1007/s11947-007-0005-2openalex-snapshot
Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
inferred← citeshttps://doi.org/10.1007/s11947-018-2144-zopenalex-snapshot
Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries
inferred← citeshttps://doi.org/10.1007/s12161-015-0289-1openalex-snapshot
Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process
inferred← citeshttps://doi.org/10.1007/s12161-022-02239-wopenalex-snapshot
Formation, Mitigation, and Detection of Acrylamide in Foods
inferred← citeshttps://doi.org/10.1007/s12393-009-9008-2openalex-snapshot
Technological Strategies to Reduce Acrylamide Levels in Heated Foods
inferred← citeshttps://doi.org/10.1007/s13197-023-05911-zopenalex-snapshot
Recent studies on alternative technologies for deep-fat frying
inferred← citeshttps://doi.org/10.1016/b978-0-08-100522-4.00019-5openalex-snapshot
Dielectric, ohmic and infrared heating
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00013-9openalex-snapshot
Acrylamide in Battered Products
inferred← citeshttps://doi.org/10.1016/b978-0-323-85737-6.00020-0openalex-snapshot
Dielectric, ohmic and infrared heating
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00007-2openalex-snapshot
Alternative technologies for the mitigation of acrylamide in processed foods
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00029-1openalex-snapshot
Acrylamide in battered products
inferred← citeshttps://doi.org/10.1016/b978-1-78242-447-5.00008-3openalex-snapshot
Advanced Heating Technologies for Food Processing
inferred← citeshttps://doi.org/10.1016/j.afres.2024.100569openalex-snapshot
The content of acrylamide in foods in Iran: A review of formation mechanism, toxicity and control strategies
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101251openalex-snapshot
Fatty acid composition and acrylamide determination of industrial battered vegetables
inferred← citeshttps://doi.org/10.1016/j.fct.2014.03.037openalex-snapshot
Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects
inferred← citeshttps://doi.org/10.1016/j.fct.2024.114927openalex-snapshot
Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130213openalex-snapshot
Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems
inferred← citeshttps://doi.org/10.1016/j.foodcont.2012.01.028openalex-snapshot
A facile detection of acrylamide in starchy food by using a solid extraction-GC strategy
inferred← citeshttps://doi.org/10.1016/j.foodres.2008.09.008openalex-snapshot
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.03.024openalex-snapshot
Reduction of acrylamide by taurine in aqueous and potato chip model systems
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.04.003openalex-snapshot
Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and chicken wings
inferred← citeshttps://doi.org/10.1016/j.ifset.2022.103233openalex-snapshot
Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries
inferred← citeshttps://doi.org/10.1016/j.jfca.2016.12.006openalex-snapshot
Effect of different home-cooking methods on acrylamide formation in pre-prepared croquettes
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107570openalex-snapshot
Acrylamide concentrations in three sweet potato cultivars subjected to different thermal treatments and cuttings
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2009.10.020openalex-snapshot
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
inferred← citeshttps://doi.org/10.1016/j.lwt.2008.07.004openalex-snapshot
Acrylamide formation in different batter formulations during microwave frying
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.02.007openalex-snapshot
Recent developments in frying technologies applied to fresh foods
inferred← citeshttps://doi.org/10.1017/s0007114508965314openalex-snapshot
Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee
inferred← citeshttps://doi.org/10.1021/cr800318sopenalex-snapshot
New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes
inferred← citeshttps://doi.org/10.1021/jf0730486openalex-snapshot
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
inferred← citeshttps://doi.org/10.1039/c2ay25814eopenalex-snapshot
Preparation and application of acrylamide molecularly imprinted composite solid-phase extraction materials
inferred← citeshttps://doi.org/10.1039/c3ra44151bopenalex-snapshot
Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes
inferred← citeshttps://doi.org/10.1039/c4ay01286kopenalex-snapshot
An electrochemical sensor based on molecularly imprinted membranes on a P-ATP–AuNP modified electrode for the determination of acrylamide
inferred← citeshttps://doi.org/10.1080/00032719.2012.745085openalex-snapshot
Synthesis of Acrylamide Molecularly Imprinted Polymers Immobilized on Graphite Oxide through Surface-Initiated Atom Transfer Radical Polymerization
inferred← citeshttps://doi.org/10.1080/02652030802477954openalex-snapshot
Dietary exposure to acrylamide from potato crisps to the Spanish population
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Thermal processing food-related toxicants: a review
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Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review
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A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties
inferred← citeshttps://doi.org/10.1111/1750-3841.70081openalex-snapshot
Evaluation of the effect of enzymatic pretreatment with l ‐asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes
inferred← citeshttps://doi.org/10.1111/ijfs.12966openalex-snapshot
Effects of metal ions on formation of acrylamide and 5‐hydroxymethylfurfural in asparagine–glucose model system
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Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips
inferred← citeshttps://doi.org/10.1186/s43014-023-00212-6openalex-snapshot
Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review
inferred← citeshttps://doi.org/10.1201/b17712-3openalex-snapshot
Chemistry and Safety of Acrylamide
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Dielectric, ohmic and infrared heating
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A Review on Acrylamide Mitigation Strategies in Various Processed Foods.
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REDUCTION OF ACRYLAMIDE FORMATION IN POTATO CHIPS BY AQUEOUS EXTRACT OF ROSELLE
inferred← citeshttps://doi.org/10.3390/foods10081852openalex-snapshot
Effect of New Frying Technology on Starchy Food Quality
inferred← citeshttps://doi.org/10.3390/foods9020200openalex-snapshot
Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
inferred← citeshttps://doi.org/10.3390/foods9050573openalex-snapshot
Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat
inferred← citeshttps://doi.org/10.3390/molecules25184140openalex-snapshot
Effect of Microwave Heating on the Acrylamide Formation in Foods
inferred← citeshttps://doi.org/10.5812/mejrh-132710openalex-snapshot
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inferred← citeshttps://doi.org/10.5821/dissertation-2117-412155openalex-snapshot
Effect of precursors and thermal processing on acrylamide formation in synthetic potato models. Validation with potato cultivars
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