Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air frying on the in vitro starch digestibility of fries were explore...

Descripción completa

Detalles Bibliográficos
Autores principales: Dong, Lu, Qiu, Cai-yi, Wang, Rui-can, Zhang, Yan, Wang, Jin, Liu, Jing-min, Yu, Hua-ning, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9097553/
https://www.ncbi.nlm.nih.gov/pubmed/35571903
http://dx.doi.org/10.3389/fnut.2022.889901

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9097553/
https://www.ncbi.nlm.nih.gov/pubmed/35571903
http://dx.doi.org/10.3389/fnut.2022.889901

Ejemplares similares