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Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying
In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with fryi...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252457/ https://ncbi.nlm.nih.gov/pubmed/25477673 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0951-9 |
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