Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 t...

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Detalles Bibliográficos
Autores principales: Liu, Caiyun, Zhang, Rui, Vorobiev, Eugene, Grimi, Nabil
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/PMC9310039/
https://www.ncbi.nlm.nih.gov/pubmed/35898715
http://dx.doi.org/10.3389/fnut.2022.919634

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9310039/
https://www.ncbi.nlm.nih.gov/pubmed/35898715
http://dx.doi.org/10.3389/fnut.2022.919634

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