Cargando…
The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content
The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deep-frying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2011
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3235404/ https://www.ncbi.nlm.nih.gov/pubmed/21853292 http://dx.doi.org/10.1007/s11130-011-0252-2 |