Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions

The aim of this study was to investigate the influence of some pre-treatment applications toward acrylamide mitigation in potatoes fried in domestic conditions modeled after those found in Romania, by using a pan and a fryer. Before being fried in a pan, potato strips were treated in one of the foll...

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Detalles Bibliográficos
Autores principales: Negoiță, Mioara, Mihai, Adriana Laura, Horneț, Gabriela Andreea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101495/
https://www.ncbi.nlm.nih.gov/pubmed/35563927
http://dx.doi.org/10.3390/foods11091204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101495/
https://www.ncbi.nlm.nih.gov/pubmed/35563927
http://dx.doi.org/10.3390/foods11091204

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