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Food Additives & Contaminants: Part A Volume 32, 2015 - Issue 7
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Original Articles

Influence of deep-frying using various commercial oils on acrylamide formation in French fries

Hao ZhangState Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
,
Hui ZhangState Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, Wuxi, ChinaCorrespondence[email protected]
View further author information
,
Lilin ChengState Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
,
Li WangState Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
&
Haifeng QianState Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
Pages 1083-1088 | Received 10 Mar 2015, Accepted 21 Apr 2015, Published online: 21 May 2015

Citations (19)

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Ju Shen, Min Zhang, Linlin Zhao, Arun S. Mujumdar & Haixiang Wang. (2023) Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils. Critical Reviews in Food Science and Nutrition 63:21, pages 5414-5429.
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M. Mesias, C. Delgado-Andrade, F. Holgado & F. J. Morales. (2020) Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households. Food Additives & Contaminants: Part A 37:2, pages 254-266.
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Articles from other publishers (17)

Slađana Žilić. 2024. Acrylamide in Food. Acrylamide in Food 201 222 .
Edoardo Capuano. 2024. Acrylamide in Food. Acrylamide in Food 385 401 .
Yanxia Zhang, Huinan Zhao, Shanshan Sun, Lanxiang Lu, Xia Xue, Shufang Su, Pixue Gong, Wenjing Zheng, Mingdong Wang, Jun Wang, Jianhua Zhu, Yanming Liu & Feng Zhang. (2022) Efficient optimization and development of two methods for the determination of acrylamide in deep‐frying oil by liquid chromatography–tandem mass spectrometry: Application of multifactor analysis assessment strategy. Journal of Separation Science 46:3.
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Sheno Karimi, Farjam Goudarzi, Davood Soleimani, Saba Hazratian, Behzad Mahaki, Mojtaba Pourmehdi, Seyed Mostafa Nachvak & Nazir Fattahi. (2022) Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran. Journal of Food Measurement and Characterization 16:3, pages 2434-2439.
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Burhan BAŞARAN. (2022) The Effect of Different Orders of Vegetables in Frying on Acrylamide LevelsThe Effect of Different Orders of Vegetables in Frying on Acrylamide Levels. Türkiye Tarımsal Araştırmalar Dergisi 9:1, pages 49-59.
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Burhan Başaran & Hulya Turk. (2021) The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. Journal of Food Composition and Analysis 104, pages 104177.
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Antonio José Pérez-López, Luis Noguera-Artiaga, Santiago López-Miranda González, Pablo Gómez-San Miguel, Borja Ferrández & Ángel Antonio Carbonell-Barrachina. (2021) Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes. LWT 148, pages 111765.
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Agnieszka Tajner-Czopek, Agnieszka Kita & Elżbieta Rytel. (2021) Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks. Applied Sciences 11:9, pages 3943.
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Siti Nur Syahirah Ahmad, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Selamat Jinap, Saparin Norliza, Rabiha Sulaiman & Maimunah Sanny. (2021) Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets. Foods 10:2, pages 257.
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Maria Beatriz Abreu Gloria, Lilia Masson, Jaime Amaya-Farfan & Delia B. Rodriguez-Amaya. 2021. Chemical Changes During Processing and Storage of Foods. Chemical Changes During Processing and Storage of Foods 453 535 .
Burçe Ataç Mogol, Aytül Hamzalıoğlu & Vural Gökmen. 2021. Comprehensive Foodomics. Comprehensive Foodomics 32 43 .
Peiyan Li, Gangcheng Wu, Dan Yang, Hui Zhang, Xiguang Qi, Qingzhe Jin & Xingguo Wang. (2020) Effect of multistage process on the quality, water and oil distribution and microstructure of French fries. Food Research International 137, pages 109229.
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Carla S.P. Santos, Lucía Molina-Garcia, Sara C. Cunha & Susana Casal. (2018) Fried potatoes: Impact of prolonged frying in monounsaturated oils. Food Chemistry 243, pages 192-201.
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Carla S. P. Santos, Sara C. Cunha & Susana Casal. (2017) Deep or air frying? A comparative study with different vegetable oils. European Journal of Lipid Science and Technology 119:6, pages 1600375.
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M. Mesías, F. Holgado, G. Márquez-Ruiz & F.J. Morales. (2017) Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case study for French fries. Food Control 73, pages 1407-1414.
Crossref
Vijay Paul, R. Ezekiel & Rakesh Pandey. (2016) Acrylamide in processed potato products: progress made and present status. Acta Physiologiae Plantarum 38:12.
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Bertrand Matthäus & Norbert U. Haase. 2016. Food Hygiene and Toxicology in Ready-to-Eat Foods. Food Hygiene and Toxicology in Ready-to-Eat Foods 353 382 .

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