Research Article

Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

  1. Serpil Sahin*,
  2. Gulum Sumnu,
  3. Mecit Halil Oztop

Article first published online: 22 AUG 2007

DOI: 10.1002/jsfa.3034

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 15, pages 2830–2836, December 2007

Additional Information

How to Cite

Sahin, S., Sumnu, G. and Oztop, M. H. (2007), Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. J. Sci. Food Agric., 87: 2830–2836. doi: 10.1002/jsfa.3034

Author Information

  1. Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey

*Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey

Publication History

  1. Issue published online: 9 NOV 2007
  2. Article first published online: 22 AUG 2007
  3. Manuscript Accepted: 6 JUN 2007
  4. Manuscript Revised: 1 JUN 2007
  5. Manuscript Received: 24 NOV 2006

Funded by

  • Middle East Technical University. Grant Number: BAP-2006-03-14-04

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