الفهرس 
Title : Preventive actions of acrylamide formation as a chemical hazard during deep fat frying of potato strips
AbstractOnly 14 pages are availabe for public view
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Abstract
The obtained results revealed that heat treatments using boiling water, water vapor and microwave led to reduce the acrylamide level of deep fried potato strips. The more effective treatment was microwave at 700W for 90 Sec. the same trend of changes in acrylamide level was also observed due to treated potato strips by soaking in different concentration of sodium chloride, sodium acid pyrophosphate, citric acid and ascorbic acid solutions at different times prior to frying. The most effective treatment was soaking in 1.5% of citric acid solution for 90 min. the most effective antioxidant was rosemary extract as a natural antioxidant.