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[The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].
Rocz Panstw Zakl Hig. 2009; 60(2):121-4.RP

Abstract

The aim of our study was to examine influence of thermal processing conditions on acrylamide concentration in potato chips ready to eat which were preparing from different varieties of pre-cooked potato chips. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in potato chips ready to eat ranged from 292 to 1534 microg/kg. We found the lowest acrylamide content in potato chips preparing in microwave oven and the highest in the same potato chips fried in deep fryer. We didn't find significant correlation between the acrylamide level in potato chips ready to eat and the colour intensity of products and temperature of thermal processing.

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Authors+Show Affiliations

Gielecińska I
Zakład Bezpieczeństwa Zywności, Instytut Zywności i Zywienia, Warszawa. igielecinska@izz.waw.pl
Mojska H
No affiliation info available
Małecka K
No affiliation info available
Wałecka K
No affiliation info available

MeSH

AcrylamideColorFood AnalysisFood HandlingHot TemperatureSolanum tuberosum

Pub Type(s)

English Abstract
Journal Article

Language

pol

PubMed ID

19803440

Citation

Gielecińska, Iwona, et al. "[The Estimation of the Influence of Various Methods of Thermal Processing On Acrylamide Level in Potato Chips]." Roczniki Panstwowego Zakladu Higieny, vol. 60, no. 2, 2009, pp. 121-4.
Gielecińska I, Mojska H, Małecka K, et al. [The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips]. Rocz Panstw Zakl Hig. 2009;60(2):121-4.
Gielecińska, I., Mojska, H., Małecka, K., & Wałecka, K. (2009). [The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips]. Roczniki Panstwowego Zakladu Higieny, 60(2), 121-4.
Gielecińska I, et al. [The Estimation of the Influence of Various Methods of Thermal Processing On Acrylamide Level in Potato Chips]. Rocz Panstw Zakl Hig. 2009;60(2):121-4. PubMed PMID: 19803440.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips]. AU - Gielecińska,Iwona, AU - Mojska,Hanna, AU - Małecka,Katarzyna, AU - Wałecka,Katarzyna, PY - 2009/10/7/entrez PY - 2009/10/7/pubmed PY - 2010/1/14/medline SP - 121 EP - 4 JF - Roczniki Panstwowego Zakladu Higieny JO - Rocz Panstw Zakl Hig VL - 60 IS - 2 N2 - The aim of our study was to examine influence of thermal processing conditions on acrylamide concentration in potato chips ready to eat which were preparing from different varieties of pre-cooked potato chips. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in potato chips ready to eat ranged from 292 to 1534 microg/kg. We found the lowest acrylamide content in potato chips preparing in microwave oven and the highest in the same potato chips fried in deep fryer. We didn't find significant correlation between the acrylamide level in potato chips ready to eat and the colour intensity of products and temperature of thermal processing. SN - 0035-7715 UR - https://www.unboundmedicine.com/medline/citation/19803440/[The_estimation_of_the_influence_of_various_methods_of_thermal_processing_on_acrylamide_level_in_potato_chips]_ L2 - http://wydawnictwa.pzh.gov.pl/roczniki_pzh/download-article?id=718 DB - PRIME DP - Unbound Medicine ER -