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Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)(2)], ecological (ENP) with CaCO(3), classic nixtamalization (CNP) that uses wood ash and extrusion (EX...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6595089/ https://ncbi.nlm.nih.gov/pubmed/31275697 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00563-2 |
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