Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of two novel sequential pre-frying treatments we...

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Detalles Bibliográficos
Autores principales: Ledbetter, Moira, Blidi, Slim, Ackon, Stefania, Bruno, Francesca, Sturrock, Keith, Pellegrini, Nicoletta, Fiore, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8278335/
https://www.ncbi.nlm.nih.gov/pubmed/34286122
http://dx.doi.org/10.1016/j.heliyon.2021.e07441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8278335/
https://www.ncbi.nlm.nih.gov/pubmed/34286122
http://dx.doi.org/10.1016/j.heliyon.2021.e07441

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