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X Demographics
Mendeley readers
Attention Score in Context
| Title |
The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips
|
|---|---|
| Published in |
Journal of Food Science, December 2013
|
| DOI | 10.1111/1750-3841.12250 |
| Pubmed ID | |
| Authors |
P.K. Lim, S. Jinap, M. Sanny, C.P. Tan, A. Khatib |
| Abstract |
The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected. |
X Demographics
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Canada | 1 | 25% |
| United States | 1 | 25% |
| Unknown | 2 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Practitioners (doctors, other healthcare professionals) | 2 | 50% |
| Scientists | 1 | 25% |
| Members of the public | 1 | 25% |
Mendeley readers
The data shown below were compiled from readership statistics for 113 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Belgium | 1 | <1% |
| Unknown | 112 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 18 | 16% |
| Student > Ph. D. Student | 16 | 14% |
| Student > Bachelor | 13 | 12% |
| Student > Doctoral Student | 10 | 9% |
| Researcher | 7 | 6% |
| Other | 20 | 18% |
| Unknown | 29 | 26% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 38 | 34% |
| Chemistry | 14 | 12% |
| Engineering | 7 | 6% |
| Biochemistry, Genetics and Molecular Biology | 5 | 4% |
| Environmental Science | 3 | 3% |
| Other | 13 | 12% |
| Unknown | 33 | 29% |
Attention Score in Context
This research output has an Altmetric Attention Score of 18. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 11 February 2023.
All research outputs
#2,039,158
of 25,353,525 outputs
Outputs from Journal of Food Science
#258
of 5,278 outputs
Outputs of similar age
#20,985
of 299,650 outputs
Outputs of similar age from Journal of Food Science
#6
of 30 outputs
Altmetric has tracked 25,353,525 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 91st percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 5,278 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.2. This one has done particularly well, scoring higher than 95% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 299,650 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 92% of its contemporaries.
We're also able to compare this research output to 30 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 83% of its contemporaries.