Cargando…
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...
| Autores principales: | , , , , , , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
|
| Materias: | |
| 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 |