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Food Additives & Contaminants: Part A Volume 26, 2009 - Issue 6
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Original Articles

Effects of various cooking conditions on acrylamide formation in rolled patty

E. Özkaynak Engineering Faculty, Food Engineering Department, Ege University, 35100 Bornova, Izmir, TurkeyCorrespondence[email protected]
&
Gülden Ova Engineering Faculty, Food Engineering Department, Ege University, 35100 Bornova, Izmir, Turkey
Pages 793-799 | Received 19 Nov 2008, Accepted 25 Jan 2009, Published online: 23 Jun 2009

Citations (7)

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Read on this site (1)

Razinah Sharif, Suzana Shahar, Nor Fadilah Rajab & Michael Fenech. (2022) Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape. Nutrition and Cancer 74:4, pages 1171-1187.
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Articles from other publishers (6)

Burhan Basaran & Ozlem Faiz. (2022) Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment. Iranian Journal of Pharmaceutical Research 21:1.
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Fatemeh Seilani, Nabi Shariatifar, Shahrokh Nazmara, Gholamreza Jahed Khaniki, Parisa Sadighara & Majid Arabameri. (2021) The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods. Journal of Environmental Health Science and Engineering 19:1, pages 465-473.
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Essa Hariri, Martine I. Abboud, Sally Demirdjian, Samira Korfali, Mohamad Mroueh & Robin I. Taleb. (2015) Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population. Journal of Food Composition and Analysis 42, pages 91-97.
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Melike Sakin-Yilmazer, Tansel Kemerli, Hilal Isleroglu, Ozgul Ozdestan, Gonul Guven, Ali Uren & Figen Kaymak-Ertekin. (2013) Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…). Journal of Food Engineering 119:3, pages 483-489.
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Sanghee Lee, Miyoung Yoo, Minseon Koo, Hyun Jung Kim, Meehye Kim, Sung‐Kug Park & Dongbin Shin. (2013) In‐house–validated liquid chromatography–tandem mass spectrometry (LC‐MS/MS) method for survey of acrylamide in various processed foods from Korean market. Food Science & Nutrition 1:5, pages 402-407.
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Mohammad Taher Boroushaki, Elham Nikkhah, Abdollah Kazemi, Mojtaba Oskooei & Marion Raters. (2010) Determination of acrylamide level in popular Iranian brands of potato and corn products. Food and Chemical Toxicology 48:10, pages 2581-2584.
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