Cargando…

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...

Descripción completa

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

Ejemplares similares

Effects of Pulsed Electric Field Treatment on Compression Properties and Solutes Diffusion Behaviors of Jerusalem artichoke
por: Zhu, Zhenzhou, et al.
Publicado: (2019)

Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin
por: Agoua, Rock-Seth, et al.
Publicado: (2022)

Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
por: Liu, Caiyun, et al.
Publicado: (2023)

Low-acrylamide French fries and potato chips
por: Rommens, Caius M, et al.
Publicado: (2008)

Potential applications of pulsed electric field in the fermented wine industry
por: Feng, Yuanxin, et al.
Publicado: (2022)

Improving Carotenoid Extraction from Tomato Waste by Pulsed Electric Fields
por: Luengo, Elisa, et al.
Publicado: (2014)

Editorial: Pulsed Electric Fields in Biotechnology
por: Haberl Meglič, Saša, et al.
Publicado: (2021)

Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes
por: Rashid, Muhammad Tayyab, et al.
Publicado: (2022)

The Pulsed Electric Field Assisted-Extraction Enhanced the Yield and the Physicochemical Properties of Soluble Dietary Fiber From Orange Peel
por: Fan, Rui, et al.
Publicado: (2022)

Acrylamide Contents of Local Snacks in Singapore
por: Yeo, Michelle Ting Yun, et al.
Publicado: (2021)

Editorial: Risk assessment of mycotoxins in food
por: El Darra, Nada, et al.
Publicado: (2023)

Pulsed Electric Field-Assisted Extraction of Aroma and Bioactive Compounds From Aromatic Plants and Food By-Products
por: Carpentieri, Serena, et al.
Publicado: (2022)

The antihyperglycemic effect of pulsed electric field-extracted polysaccharide of Kaempferia elegans officinale on streptozotocin induced diabetic mice
por: Lei, Huan-Qing, et al.
Publicado: (2022)

Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder
por: Kumar, Jaya, et al.
Publicado: (2018)

Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality
por: Veneziani, Gianluca, et al.
Publicado: (2019)

Phosphorylation of ovalbumin after pulsed electric fields pretreatment: Effects on conformation and immunoglobulin G/immunoglobulin E-binding ability
por: Yang, Wenhua, et al.
Publicado: (2022)

Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties
por: Martínez-Beamonte, Roberto, et al.
Publicado: (2022)

Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar
por: Abduh, Setya Budi Muhammad, et al.
Publicado: (2021)

The Mechanism of Acrylamide-Induced Neurotoxicity: Current Status and Future Perspectives
por: Zhao, Mengyao, et al.
Publicado: (2022)

Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology
por: Carpentieri, Serena, et al.
Publicado: (2023)

Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
por: Onishi, Yohei, et al.
Publicado: (2015)

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process
por: Ostermeier, Robin, et al.
Publicado: (2020)

Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus
por: Peng, Kaidi, et al.
Publicado: (2020)

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
por: Sevenich, Robert, et al.
Publicado: (2023)

Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field
por: Gholamibozanjani, Gohar, et al.
Publicado: (2021)

Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips
por: Mohdaly, Adel Abdelrazek Abdelazim, et al.
Publicado: (2022)

Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines
por: Li, Dan, et al.
Publicado: (2022)

Effects of kiwi fruit (Actinidia chinensis) polysaccharides on metabolites and gut microbiota of acrylamide-induced mice
por: Chen, Mengyin, et al.
Publicado: (2023)

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
por: Ahmad, Muhammad Mushtaq, et al.
Publicado: (2022)

Pulsed Electric Field as an Alternative Pre-treatment for Drying to Enhance Polyphenol Extraction from Fresh Tea Leaves
por: Liu, Zhibin, et al.
Publicado: (2018)

Implications of Pulsed Electric Field Pre-Treatment on Goat Milk Pasteurization
por: Araújo, Alberta, et al.
Publicado: (2023)

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
por: Astráin-Redín, Leire, et al.
Publicado: (2019)

Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa)
por: Lu, Wen-Chien, et al.
Publicado: (2022)

Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation
por: Wang, Laizhao, et al.
Publicado: (2022)

Extraction of Valuable Biomolecules from the Microalga Haematococcus pluvialis Assisted by Electrotechnologies
por: Gherabli, Adila, et al.
Publicado: (2023)

Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach
por: Ma, Yingjie, et al.
Publicado: (2022)

The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content
por: Michalak, Joanna, et al.
Publicado: (2011)

Acrylamide concentrations in potato crisps in Europe from 2002 to 2011
por: Powers, Stephen J., et al.
Publicado: (2013)

Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?
por: Mesias, Marta, et al.
Publicado: (2020)

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility
por: Martinez, Emmanuel, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_1m0dmoj9iid1s47c3mo3cuvu55