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. 2024 Apr 23;22:101403. doi: 10.1016/j.fochx.2024.101403

Fig. 3.

Fig. 3

Levels of acrylamide ([μg/kg]) in French fries and sweet potato fries prepared in air fryer, deep fryer and in oven with different browning degrees (1–3). Uncooked samples (BD 0) were also analysed, since pre-fried bagged French fries and sweet potato fries undergo pre-frying processes that can lead to the formation of AA at the factory level.