Cargando…
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...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
|
| Materias: | |
| 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 |