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Original Articles

Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips

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Pages 1447-1454 | Received 09 Jul 2014, Accepted 20 Sep 2014, Published online: 07 Mar 2016

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Amir Hossein Abedini, Naiema Vakili Saatloo, Mahla Salimi, Parisa Sadighara, Mahmood Alizadeh Sani, Paula Garcia-Oliviera, Miguel A. Prieto, Mohammad Saeed Kharazmi & Seid Mahdi Jafari. (2022) The role of additives on acrylamide formation in food products: a systematic review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti & Amin Mousavi Khaneghah. (2022) Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. International Journal of Environmental Health Research 0:0, pages 1-29.
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Abid Aslam Maan, Muhammad Adeel Anjum, Muhammad Kashif Iqbal Khan, Akmal Nazir, Farhan Saeed, Muhammad Afzaal & Rana Muhammad Aadil. (2022) Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review. Food Reviews International 38:1, pages 70-87.
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E. Rytel, A. Tajner-Czopek, J. Miedzianka, A. Kita, A. Nemś & K. Hamouz. (2017) Acrylamide content in dried coloured-flesh potato products: Effects of drying. International Journal of Food Properties 20:sup1, pages S228-S239.
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Rajni Saini, Sukhpreet Kaur, Poonam Aggarwal, Atul Dhiman & Priyanka Suthar. (2023) Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review. Food Control 153, pages 109933.
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Adel Abdelrazek Abdelazim Mohdaly, Mohamed H. H. Roby, Seham Ahmed Rabea Sultan, Eberhard Groß & Iryna Smetanska. (2022) Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules 27:21, pages 7516.
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Mingchih Fang, Yen-Shu Ting & Wen-Chieh Sung. (2022) Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits. Polymers 14:19, pages 3961.
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Mioara Negoiță, Adriana Laura Mihai & Gabriela Andreea Horneț. (2022) Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions. Foods 11:9, pages 1204.
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Amene Nematollahi, Neda Mollakhalili Meybodi & Amin Mousavi Khaneghah. (2021) An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges. Food Control 127, pages 108144.
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Danyang Zhao, Yao Zhang, Shaowei Ji, Yao Lu, Xinyu Bai, Mengting Yin, Chusen Huang & Nengqin Jia. (2021) Molecularly imprinted photoelectrochemical sensing based on ZnO/polypyrrole nanocomposites for acrylamide detection. Biosensors and Bioelectronics 173, pages 112816.
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Amal Hassan Alshawi. (2020) The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits. Czech Journal of Food Sciences 38:6, pages 397-403.
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M. V. Dumina, M. A. Eldarov, D. D. Zdanov & N. N. Sokolov. (2020) L-Asparaginases of Extremophilic Microorganisms in Biomedicine. Biochemistry (Moscow), Supplement Series B: Biomedical Chemistry 14:4, pages 277-296.
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Marta Mesias, Cristina Delgado-Andrade & Francisco J. Morales. (2020) Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?. Foods 9:6, pages 799.
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M.V. Dumina, M.A. Eldarov, D.D. Zdanov & N.N. Sokolov. (2020) L-asparaginases of extremophilic microorganisms in biomedicine. Biomeditsinskaya Khimiya 66:2, pages 105-123.
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Shujuan Yu, Zhaojie Chen, Hecheng Meng & Mingshun Chen. (2019) Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation. Journal of the Science of Food and Agriculture 100:3, pages 1213-1219.
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Martinez, Rodriguez, Mondragon, Lorenzo & Santos. (2019) Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility. Molecules 24:21, pages 3827.
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Amin Mousavi Khaneghah, Seyed Mohammad Bagher Hashemi, Ismail Es, Aliakbar Gholamhosseinpour, Monica Rosa Loizzo, Alessandra Giardinieri, Deborah Pacetti, Kiana Pourmohammadi & Daniela S. Ferreira. 2019. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 241 266 .
G. Baskar, R. Aiswarya & S. Renganathan. 2019. Green Bio-processes. Green Bio-processes 83 98 .
Gurunathan Baskar & Ravi Aiswarya. (2018) Overview on mitigation of acrylamide in starchy fried and baked foods. Journal of the Science of Food and Agriculture 98:12, pages 4385-4394.
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M. Abboudi, K. Aljoumaa, A. Odeh, A. Alkaid & Y. Koudsi. (2017) Monitoring phthalates leaching into polyethylene terephthalate sterilized bottled water by ionizing radiation. Journal of Food Measurement and Characterization 11:2, pages 818-826.
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