Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying

The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of acrylamide and HMF produce...

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Detalles Bibliográficos
Autores principales: Han, Zhonghui, Gao, Jianxin, Zhang, Shunyang, Zhang, Yan, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001411/
https://www.ncbi.nlm.nih.gov/pubmed/33809276
http://dx.doi.org/10.3390/foods10030604

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001411/
https://www.ncbi.nlm.nih.gov/pubmed/33809276
http://dx.doi.org/10.3390/foods10030604

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