Hazard analysis and critical control point of frying - Safety assurance of fried foods

Vorria, E; Giannou, V; Tzia, C

dc.contributor.author	Vorria, E	en
dc.contributor.author	Giannou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:20:35Z
dc.date.available	2014-03-01T01:20:35Z
dc.date.issued	2004	en
dc.identifier.issn	1438-7697	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15972
dc.subject	Food safety	en
dc.subject	Fried products	en
dc.subject	HACCP	en
dc.subject	Potato chips	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	acrylamide	en
dc.subject.other	fatty acid	en
dc.subject.other	article	en
dc.subject.other	biosafety	en
dc.subject.other	degradation kinetics	en
dc.subject.other	food biotechnology	en
dc.subject.other	food processing	en
dc.subject.other	food quality	en
dc.subject.other	frying	en
dc.subject.other	hazard assessment	en
dc.subject.other	hydrolysis	en
dc.subject.other	oxidation kinetics	en
dc.subject.other	polymerization	en
dc.subject.other	popliteal artery	en
dc.subject.other	quality control	en
dc.subject.other	technique	en
dc.subject.other	temperature dependence	en
dc.subject.other	trans isomer	en
dc.subject.other	Solanum tuberosum	en
dc.title	Hazard analysis and critical control point of frying - Safety assurance of fried foods	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/ejlt.200401033	en
heal.identifier.secondary	http://dx.doi.org/10.1002/ejlt.200401033	en
heal.language	English	en
heal.publicationDate	2004	en
heal.abstract	Deep frying can pose hazards due to oil deterioration (oxidation, polymerization, hydrolysis) and harmful components formation such as trans fatty acids, highly oxidized or polymerized constituents of fatty acids and acrylamide. An analysis of safety hazards of the production of the potato chips and french fries, was carried out from potato harvesting until final products packaging according to hazard analysis and critical control point approach focusing mainly on the first three principles. Since frying is considered a critical control point, the critical limits for the frying temperature and for the potential hazards must be controlled in order to ensure fried products safety.	en
heal.publisher	WILEY-V C H VERLAG GMBH	en
heal.journalName	European Journal of Lipid Science and Technology	en
dc.identifier.doi	10.1002/ejlt.200401033	en
dc.identifier.isi	ISI:000225730000008	en
dc.identifier.volume	106	en
dc.identifier.issue	11	en
dc.identifier.spage	759	en
dc.identifier.epage	765	en