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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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| Publicat a: | Food Sci Biotechnol |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2019
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| Matèries: | |
| Accés en línia: | 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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