Impact of oil selection and cooking methods on acrylamide levels in different potato products

This study investigated the effects of frying method and oil type on acrylamide formation in different potato products. Acrylamide levеls were analyzed in three types of potatoes: organic potatoes, pre-treated French fries, and wedge-style potatoes, using an LC-MS/MS method. All samples were cooked...

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Bibliographic Details

Published in:	Makedonsko Farmacevtski Bilten
Main Authors:	Shenaj Skenderoska Adjija, Tanja Petreska Ivanovska, Marija Dimitrovska, Zoran Zhivikj, Lidija Petrushevska-Tozi, Biljana Chuleva
Format:	Article
Language:	English
Published:	University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association 2025-06-01
Subjects:	acrylamide potato lc-ms/ms cooking method oil type
Online Access:	https://bulletin.mfd.org.mk/volumes/Volume%2071_1/71_1_003.pdf