An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

National Agricultural Library
U.S. Department of Agriculture
  1. Home
  2. Research Tools
  3. Food Safety Research Projects Database
  4. DEVELOPMENT OF NEW METHODS TO DETECT AND CONTROL ACRYLAMIDE FORMATION IN DEEP-FAT FRIED FOODS

DEVELOPMENT OF NEW METHODS TO DETECT AND CONTROL ACRYLAMIDE FORMATION IN DEEP-FAT FRIED FOODS

Objective

The objective of this cooperative research project is to develop a new analytical method for acrylamide in foods that is faster, easier, and cheaper than the current methods, and to use this method for monitoring acrylamide in deep-fat fried foods in which different frying techniques will be assessed in order to minimize the generation of acrylamide in the food.

Investigators
Lehotay, Steven
Institution
Drexel University
Start date
2003
End date
2006
Funding Source
Agricultural Research Service
Project number
1935-42000-055-01S
Accession number
406845
View this project