Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips

The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.4...

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Detalles Bibliográficos
Autores principales: Chen, Tai-Yuan, Luo, Hsuan-Min, Hsu, Pang-Hung, Sung, Wen-Chieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9345425/
https://www.ncbi.nlm.nih.gov/pubmed/28911400
http://dx.doi.org/10.1016/j.jfda.2015.05.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9345425/
https://www.ncbi.nlm.nih.gov/pubmed/28911400
http://dx.doi.org/10.1016/j.jfda.2015.05.007

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