Impact of oil selection and cooking methods on acrylamide levels in different potato products

This study investigated the effects of frying method and oil type on acrylamide formation in different potato products. Acrylamide levеls were analyzed in three types of potatoes: organic potatoes, pre-treated French fries, and wedge-style potatoes, using an LC-MS/MS method. All samples were cooked...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Shenaj Skenderoska Adjija, Tanja Petreska Ivanovska, Marija Dimitrovska, Zoran Zhivikj, Lidija Petrushevska-Tozi, Biljana Chuleva
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association 2025-06-01
Saila:Makedonsko Farmacevtski Bilten
Gaiak:
acrylamide
potato
lc-ms/ms
cooking method
oil type
Sarrera elektronikoa:https://bulletin.mfd.org.mk/volumes/Volume%2071_1/71_1_003.pdf
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