id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1126	Ahmed, Zahraa Adil; Mohammed, Nameer Khairullah; Meor Hussin, Anis Shobirin	Acrylamide content and quality characteristics of French fries influenced by different frying methods	2023		.htm	text/html	598	20	40	+964-7725322522 Anis Shobirin Meor Hussin Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia DOI: https://doi.org/10.31989/ffhd.v13i6.1126 Abstract Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide  in French fries.  Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes. 	cache/ffhd-1126.htm	txt/ffhd-1126.txt