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Accueil Tous les numéros OCL, 10 4 (2003) 297-303 Article's citations

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Article cité :

Acrylamide Contamination, Shelf-Life and Sensory Properties of Puffed Potato Starch Chips Deep-Fried in Rapeseed Oil-Based Oleogels

Sylwia Onacik-Gür, Stanisław Ptasznik, Anna Zbikowska and Katarzyna Marciniak-Lukasiak
Applied Sciences 14 (24) 11512 (2024)
https://doi.org/10.3390/app142411512

Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil

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Food Science and Biotechnology 33 (12) 2761 (2024)
https://doi.org/10.1007/s10068-024-01615-y

The effects of quality changes in vegetable oils on the formation and absorption of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) during deep-frying of potato chips

Wei Ping Quek, Yi Hui Ong, Michelle Khai Khun Yap, Yee Ying Lee, Nur Azwani Ab Karim, Chien Lye Chew and Eng-Seng Chan
Food Control 149 109699 (2023)
https://doi.org/10.1016/j.foodcont.2023.109699

The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods

Christian Gertz, Felix Aladedunye, Martin Popp and Bertrand Matthäus
European Journal of Lipid Science and Technology 125 (4) (2023)
https://doi.org/10.1002/ejlt.202200144

Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

Yousheng Huang, Mingyu Li, Jingnan Lu, Huiyu Hu, Yuting Wang, Chang Li, Xiaojun Huang, Yi Chen, Mingyue Shen, Shaoping Nie and Mingyong Xie
Food Hydrocolloids 133 107839 (2022)
https://doi.org/10.1016/j.foodhyd.2022.107839

The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction

Lu Dong, Caiyi Qiu, Fan Wei, et al.
Frontiers in Nutrition 9 (2022)
https://doi.org/10.3389/fnut.2022.825365

Reactivity of silanol group on siloxane oligomers for designing molecular structure and surface wettability

Daisuke Kino, Kenji Okada, Yasuaki Tokudome, et al.
Journal of Sol-Gel Science and Technology 97 (3) 734 (2021)
https://doi.org/10.1007/s10971-020-05448-z

The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

Burhan Başaran and Hulya Turk
Journal of Food Composition and Analysis 104 104177 (2021)
https://doi.org/10.1016/j.jfca.2021.104177

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Sandra Grebenteuch, Lothar W. Kroh, Stephan Drusch and Sascha Rohn
Foods 10 (10) 2417 (2021)
https://doi.org/10.3390/foods10102417

Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils

Angela I. Wann, Benita C. Percival, Katy Woodason, Miles Gibson, Siâny Vincent and Martin Grootveld
Foods 10 (10) 2481 (2021)
https://doi.org/10.3390/foods10102481

Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems Without the Participation of Reducing Sugars

XIPING NAN, QIONG WU, SHULI NAN, et al.
Journal of Food Protection 83 (2) 342 (2020)
https://doi.org/10.4315/0362-028X.JFP-19-353

Physicochemical characteristics, antioxidant capacity and thermodynamic properties of purple-fleshed potatos dried by radio frequency energy

Min Gou, Yuxiang Gu, Wenhao Li, Jianmei Zheng and Hao Jiang
Drying Technology 38 (10) 1300 (2020)
https://doi.org/10.1080/07373937.2019.1634590

Contribution of lipid towards acrylamide formation during intermittent frying of French fries

Su Lee Kuek, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, et al.
Food Control 118 107430 (2020)
https://doi.org/10.1016/j.foodcont.2020.107430

Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes

Qin Ye, Chaosheng Xia, Xiaohua Nie and Xianghe Meng
Journal of the American Oil Chemists' Society 97 (8) 879 (2020)
https://doi.org/10.1002/aocs.12353

A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing

Christian Gertz, Felix Aladedunye and Bertrand Matthäus
European Journal of Lipid Science and Technology 119 (11) (2017)
https://doi.org/10.1002/ejlt.201600393

A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties

Yuan Yuan, Dongyan Chen, Huangyou Liu, Sijia Wu and Haiyang Yan
Journal of Food Science 81 (8) (2016)
https://doi.org/10.1111/1750-3841.13386

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

Hao Zhang, Hui Zhang, Lilin Cheng, Li Wang and Haifeng Qian
Food Additives & Contaminants: Part A 32 (7) 1083 (2015)
https://doi.org/10.1080/19440049.2015.1045559

Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying

YuTian Miao, HuanJie Zhang, LuLu Zhang, et al.
Journal of Food Science and Technology 51 (12) 4005 (2014)
https://doi.org/10.1007/s13197-013-0951-9

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

P.K. Lim, S. Jinap, M. Sanny, C.P. Tan and A. Khatib
Journal of Food Science 79 (1) (2014)
https://doi.org/10.1111/1750-3841.12250

A predictive model of acrylamide formation influenced by moisture content, lipid oxidation, and methylglyoxal in fried potato slices

Yuan Yuan, Zhang Huanjie, Deng Jie, et al.
RSC Advances 4 (13) 6608 (2014)
https://doi.org/10.1039/c3ra45622f

Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation

Ioannis S. Arvanitoyannis and Niki Dionisopoulou
Critical Reviews in Food Science and Nutrition 54 (6) 708 (2014)
https://doi.org/10.1080/10408398.2011.606378

Understanding the Self-Healing Hydrophobic Recovery of High-Voltage Insulators

Philip T. Shemella, Teodoro Laino, Oliver Fritz and Alessandro Curioni
The Journal of Physical Chemistry B 116 (24) 7351 (2012)
https://doi.org/10.1021/jp300786s

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study

M. Sanny, S. Jinap, E.J. Bakker, M.A.J.S. van Boekel and P.A. Luning
Food Chemistry 132 (1) 134 (2012)
https://doi.org/10.1016/j.foodchem.2011.10.044

Effects of various cooking conditions on acrylamide formation in rolled patty

E. Özkaynak and Gülden Ova
Food Additives & Contaminants: Part A 26 (6) 793 (2009)
https://doi.org/10.1080/02652030902780257

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

Gema Arribas-Lorenzo, Vincenzo Fogliano and Francisco J. Morales
European Food Research and Technology 229 (1) 63 (2009)
https://doi.org/10.1007/s00217-009-1026-z

Importance of Oil Degradation Components in the Formation of Acrylamide in Fried Foodstuffs

Frédéric Mestdagh, Pieter Castelein, Carlos Van Peteghem and Bruno De Meulenaer
Journal of Agricultural and Food Chemistry 56 (15) 6141 (2008)
https://doi.org/10.1021/jf073049y

Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

Frédéric Mestdagh, Bruno De Meulenaer and Carlos Van Peteghem
Food Chemistry 100 (3) 1153 (2007)
https://doi.org/10.1016/j.foodchem.2005.11.025

Engineering and biotechnological aspects for the manufacturing of high quality fried potato products

Ernst H. Reimerdes and Knut Franke
Biotechnology Journal 1 (4) 413 (2006)
https://doi.org/10.1002/biot.200600022

Influence of the frying temperature on acrylamide formation in French fries

Katell Fiselier, Diego Bazzocco, Fabiana Gama-Baumgartner and Koni Grob
European Food Research and Technology 222 (3-4) 414 (2006)
https://doi.org/10.1007/s00217-005-0046-6

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

J.D. van Klaveren, P.E. Boon and A. de Mul
Acrylamide and Other Hazardous Compounds in Heat-Treated Foods 195 (2006)
https://doi.org/10.1533/9781845692018.2.195

Higher acrylamide contents in French fries prepared from “fresh” prefabricates

Katell Fiselier, Annetta Hartmann, Alessandro Fiscalini and Koni Grob
European Food Research and Technology 221 (3-4) 376 (2005)
https://doi.org/10.1007/s00217-005-1183-7

Legal limit for reducing sugars in prefabricates targeting 50 μg/kg acrylamide in French fries

Katell Fiselier and Konrad Grob
European Food Research and Technology 220 (5-6) 451 (2005)
https://doi.org/10.1007/s00217-004-1081-4

Calculations of dietary exposure to acrylamide

Polly E. Boon, Anika de Mul, Hilko van der Voet, et al.
Mutation Research/Genetic Toxicology and Environmental Mutagenesis 580 (1-2) 143 (2005)
https://doi.org/10.1016/j.mrgentox.2004.10.014

Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control

Richard H. Stadler and Gabriele Scholz
Nutrition Reviews 62 (12) 449 (2004)
https://doi.org/10.1111/j.1753-4887.2004.tb00018.x

Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes

Bertrand Matthäus, Norbert U. Haase and Klaus Vosmann
European Journal of Lipid Science and Technology 106 (11) 793 (2004)
https://doi.org/10.1002/ejlt.200400992