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Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

A fractional factorial design was used to evaluate the effects of temperature, frying time, blanching treatment and the thickness of potato slices on acrylamide content in crisps. The design was used on freshly harvested and four-month stored potatoes. The critical factors found were temperature and...

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Detalles Bibliográficos
Autores principales:	Martinez, Emmanuel, Rodriguez, Jose A., Mondragon, Alicia C., Lorenzo, Jose Manuel, Santos, Eva M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6864724/ https://www.ncbi.nlm.nih.gov/pubmed/31652876 http://dx.doi.org/10.3390/molecules24213827

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