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...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2022-07-01
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| coleção: | Frontiers in Nutrition |
| Assuntos: | |
| Acesso em linha: | https://www.frontiersin.org/articles/10.3389/fnut.2022.919634/full |
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