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

  1. S Belgin Erdoǧdu1,
  2. Tunç Koray Palazoǧlu1,*,
  3. Vural Gökmen2,
  4. Hamide Z Şenyuva3,
  5. H İbrahim Ekiz1

Article first published online: 31 OCT 2006

DOI: 10.1002/jsfa.2688

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 1, pages 133–137, 15 January 2007

Additional Information

How to Cite

Belgin Erdoǧdu, S., Palazoǧlu, T. K., Gökmen, V., Şenyuva, H. Z. and Ekiz, H. İ. (2007), Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. J. Sci. Food Agric., 87: 133–137. doi: 10.1002/jsfa.2688

Author Information

  1. 1

    Department of Food Engineering, University of Mersin, 33343 Çiftlikköy, Mersin, Turkey

  2. 2

    Department of Food Engineering, Hacettepe University, 06532 Beytepe, Ankara, Turkey

  3. 3

    Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara 06330, Turkey

*Department of Food Engineering, University of Mersin, 33343 Çiftlikköy, Mersin, Turkey

Publication History

  1. Issue published online: 9 DEC 2006
  2. Article first published online: 31 OCT 2006
  3. Manuscript Accepted: 16 AUG 2006
  4. Manuscript Revised: 11 JAN 2006
  5. Manuscript Received: 21 OCT 2005

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REFERENCES

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