How drying methods and carrot varieties influence the acrylamide formation in carrot-enriched breads?OSF

Three locally grown carrot varieties (Jerada, Crofton, Nebidia) were dehydrated by hot-air, vacuum, or freeze-drying, and their composition, including ᴅ-glucose, ᴅ-fructose, ᴅ-galactose, and sucrose (HPAEC-PAD), free ʟ-asparagine (IEX), β-carotene (UPLC), and acrylamide (HPLC-ESI-MS/MS) was evaluate...

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Bibliografische Detailangaben

Hauptverfasser:	Jagoda Swiacka, Viktoria Kaiser, Ute Bertsche, Klaus Schwadorf, Edeltrud Koenzen, Mario Jekle
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2025-07-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Food chemistry Carrot strips Food processing Drying methods Acrylamide Precursors
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157525006832
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