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2016•Food ChemistryRequires access

Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes

Hui‐Tsung Hsu, Ming-Jen Chen, Tzu-Ping Tseng, Li-Hsin Cheng, Li-Jen Huang, Tai‐Sheng Yeh

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Key concepts: Acrylamide, French fries, Chemistry, Food science, Kinetics, Edible oil, Maillard reaction, Organic chemistry

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Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes — Research Paper | ScholarLens