Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at differ...

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Detalles Bibliográficos
Autores principales: Ahmad, Muhammad Mushtaq, Qureshi, Tahir Mahmood, Mushtaq, Maham, Aqib, Amjad Islam, Mushtaq, Umair, Ibrahim, Salam A., Rehman, Abdul, Iqbal, Muhammad Waheed, Imran, Tabish, Siddiqui, Shahida Anusha, Javed, Anjum, Shamim, Sadaf, Saleem, Muhammad Hamzah
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/PMC9749820/
https://www.ncbi.nlm.nih.gov/pubmed/36532518
http://dx.doi.org/10.3389/fnut.2022.1011384

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9749820/
https://www.ncbi.nlm.nih.gov/pubmed/36532518
http://dx.doi.org/10.3389/fnut.2022.1011384

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