@article{(Open Science Index):https://publications.waset.org/pdf/8700,
	  title     = {The Content of Acrylamide in Deep-fat Fried, Shallow Fried and Roasted Potatoes},
	  author    = {Irisa Murniece and  Daina Karklina and  Ruta Galoburda},
	  country	= {},
	  institution	= {},
	  abstract     = {Potato is one of the main components of warm meals in Latvia. Consumption of fried potatoes in Latvia is the highest comparing to Nordic and other Baltic countries. Therefore acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine AA content in traditionally cooked potatoes bred and cultivated in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. The following cooking methods were used: shallow frying (150 ± 5 °C); deep-fat frying (180 ± 5 °C) and roasting (210 ± 5 °C). Time and temperature was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. AA content significantly differs (p<0.05) in potatoes per variety, per each frying method and per time.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {7},
	  number    = {3},
	  year      = {2013},
	  pages     = {185 - 190},
	  ee        = {https://publications.waset.org/pdf/8700},
	  url   	= {https://publications.waset.org/vol/75},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 75, 2013},
	}