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International Journal of Food Properties Volume 19, 2016 - Issue 7
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Original Articles

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

M. AbboudiDepartment of Radiation Technology, Atomic Energy Commission of Syria, Damascus, SyriaCorrespondence[email protected]
,
M. AL-BachirDepartment of Radiation Technology, Atomic Energy Commission of Syria, Damascus, Syria
,
Y. KoudsiFaculty of Science, University of Damascus, Damascus, Syria
&
H. JouharaRCUK Centre for Sustainable Energy Use in Food Chains (CSEF), Institute of Energy Futures, College of Engineering, Design and Physical Sciences, Brunel University, London, UK
Pages 1447-1454 | Received 09 Jul 2014, Accepted 20 Sep 2014, Published online: 07 Mar 2016

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