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Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment

Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics...

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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Uscanga-Ramos, M., Ramírez-Martínez, A., García-Alvarado, M. A., Robles-Olvera, V., Salgado-Cervantes, M. A.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2019
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6443774/
https://ncbi.nlm.nih.gov/pubmed/30996406
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03594-z
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