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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |