Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of two novel sequential pre-frying treatments we...

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Dades bibliogràfiques
Publicat a:Heliyon
Autors principals: Ledbetter, Moira, Blidi, Slim, Ackon, Stefania, Bruno, Francesca, Sturrock, Keith, Pellegrini, Nicoletta, Fiore, Alberto
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2021
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8278335/
https://ncbi.nlm.nih.gov/pubmed/34286122
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e07441
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