Effect of Water Immersion of Semi-Finished Products on The Fat Content in Fried Potato Products

Aguilera, J.M., Gloria-Hernandez, H. (2000). Oil Absorption During Frying of Frozen Parfried Potatoes. Journal of Food Science, 65(3), 476-479.10.1111/j.1365-2621.2000.tb16031.xSearch in Google Scholar

Billek, G., (2000). Health aspects of thermoxidized oils and fats. European Journal of Lipid Science and Technology, 102, 587-593.10.1002/1438-9312(200009)102:8/9<587::AID-EJLT587>3.0.CO;2-#Search in Google Scholar

Bouchon, P., Aguilera, J. M. (2001). Microstructural analysis of frying potatoes. International Journal of Food Science and Technology, 36, 669-676.10.1046/j.1365-2621.2001.00499.xSearch in Google Scholar

Bouchon, P., Hollins, P., Pearson, M., Pyle, D.L., Tobin, M.J. (2001). Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy. Journal of Food Science, 66(7), 918-923.10.1111/j.1365-2621.2001.tb08212.xSearch in Google Scholar

Cummins, E., Butler, F., Gormley, R., Brunton, N. (2008). A methodology for evaluating the formation and human exposure to acrylamide through fried potato crisps. LWT-Food Science and Technology, 41, 854-867.10.1016/j.lwt.2007.05.022Search in Google Scholar

Dana, D., Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128-130, 267-272.10.1016/j.cis.2006.11.013Search in Google Scholar

Dobarganes, C., Márquez-Ruiz, G., Velasco, J. (2000). Interactions between fat and food during deepfrying. European Journal of Lipid Science and Technology, 102, 521-528.10.1002/1438-9312(200009)102:8/9<521::AID-EJLT521>3.0.CO;2-ASearch in Google Scholar

Friedman, B. (2000). Adsorbent antioxidant provides optimum frying in restaurant and fast food fryers. European Journal of Lipid Science and Technology, 102, 560-565.10.1002/1438-9312(200009)102:8/9<560::AID-EJLT560>3.0.CO;2-ZSearch in Google Scholar

Friedman, M. (2000). Chemistry, Biochemistry, and Safety of Acrylamide. A Review. Journal of Agricultural and Food Chemistry, 51, 4504-4526.Search in Google Scholar

Garayo, J., Moreira, R. (2002).Vacuum frying of potato chips. Journal of Food Engineering, 55, 181-191.10.1016/S0260-8774(02)00062-6Search in Google Scholar

Grob, K., Biedermann, M., Biedermann-Brem S., Noti, A., Imhof, D., Amrein, T., Pfefferle, A., Bazzocco, D. (2003). French fries with less than 100 mg/kg acrylamide. A collaboration between cooks and analysts. European Food Research and Technology, 217, 185-194.Search in Google Scholar

Jung, M. Y., Choi, D. S., Ju, J. W. (2003), A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. Journal of Food Science, 68, 1287-1290.10.1111/j.1365-2621.2003.tb09641.xSearch in Google Scholar

Krokida, M.K., Oreopoulou, V., Maroulis, Z.B. (2000a). Effect of frying conditions on shrinkage and porosity of fried potatoes. Journal of Food Engineering, 43, 147-154.10.1016/S0260-8774(99)00143-0Search in Google Scholar

Krokida, M.K., Oreopoulou, V., Maroulis, Z.B. (2000b). Water loss and oil uptake as a function of frying time. Journal of Food Engineering, 44, 39-46.10.1016/S0260-8774(99)00163-6Search in Google Scholar

Lisińska, G. (1994). Ziemniak jako surowiec dla przemysłu. Wymagania w stosunku do surowca. Zeszyty Problemowe Postępów Nauk Rolniczych, 1, 32-40.Search in Google Scholar

Lisińska, G. (2006). Wartość technologiczna i jakość konsumpcyjna polskich odmian ziemniaka. Zeszyty Problemowe Postępów Nauk Rolniczych, 511(1), 81-94.Search in Google Scholar

Matthaus, B., Haase, N. U., Vosmann, K. (2004) Factors affecting the concentration of acrylamide during deep-fat frying of potatoes. European Journal of Lipid Science Technology, 106, 793-801.10.1002/ejlt.200400992Search in Google Scholar

Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology, 14, 364-373.10.1016/S0924-2244(03)00050-5Search in Google Scholar

Mojska, H., Gielecińska, I., Chajewska, K., Szponar, L. (2006). Chipsy jako potencjalne źródło akryloamidu w polskiej diecie. Zdrowie Publiczne, 116(2), 353-355.Search in Google Scholar

Mojska, H., Gielecińska, I., Ołtarzewski, M., Szponar, L. (2009). Akryloamid w żywności-ocena narażenia populacji polskiej. Bromatologia i Chemia Toksykologiczna, XLII (3), 436-441.Search in Google Scholar

Moyano, P. C., Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments. LWT-Food Science and Technology, 39, 285-291.10.1016/j.lwt.2005.01.010Search in Google Scholar

Pedreschi, F., Cocio, C., Moyano, P., Troncoso, E. (2008). Oil distribution in potato slices during frying. Journal of Food Engineering, 87, 200-212.10.1016/j.jfoodeng.2007.11.031Search in Google Scholar

Pedreschi, F., Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70, 557-563.10.1016/j.jfoodeng.2004.10.010Search in Google Scholar

Pedreschi, F., Kaack, K., Granby, (2004). K. Reduction of acrylamide formation in potato slices during frying. Lebensmittel-Wissenschaft and Technologie, 37, 679-685.Search in Google Scholar

Rimac-Brncic, S., Lelas, V., Rade, D., Simundic, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering, 64, 237-241.10.1016/j.jfoodeng.2003.10.006Search in Google Scholar

Saguy, I. S., Dana, D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56, 143-152.10.1016/S0260-8774(02)00243-1Search in Google Scholar

Sobol, Z. (2006a). Zmiana ubytku gęstości bulw ziemniaka w wyniku absorpcji wody. Acta Agrophysica, 8(4), 985-993.Search in Google Scholar

Sobol, Z. (2006b). Wpływ wybranych czynników na gęstość bulw ziemniaka. Acta Agrophysica, 8(1), 219-228.Search in Google Scholar

Sobol, Z. (2007). Zmiany ubytków gęstości słupków i plastrów wyciętych z bulw ziemniaka wynikające z absorpcji wody. Acta Agrophysica, 10(1), 219-228.Search in Google Scholar

Sobol, Z. (2010). Wpływ temperatury sorbowanej wody przez półprodukty na frytki na zmianę ich gęstości. Acta Agrophysica, 16(2), 435-450.Search in Google Scholar

Szczerbina, T. (2005). Akrylamid - potencjalnie rakotwórcza substancja występująca w żywności. Kosmos. Problemy Nauk Biologicznych, 54(4), 367-372.Search in Google Scholar

Tajner-Czopek, A. (2011). Wpływ zabiegów technologicznych na właściwości frytek ziemniaczanych i zawartość akrylamidu. Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu. Wrocław.Search in Google Scholar

Truong, V.-D., Pascua, Y. T., Reynolds, R., Thompson, R. L., Palazoğlu, T. K., Mogol, B. A., Gokmen, V. (2014). Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries. Journal of Agricultural and Food Chemistry, 62, 310-316.10.1021/jf404290v24328312Search in Google Scholar

Żyżelewicz, D., Nebesny, E., Oracz, J. (2010). Akrylamid-powstawanie, właściwości fizykochemiczne i biologiczne. Bromatologia i Chemia Toksykologiczna, XLIII(3), 415-427.Search in Google Scholar