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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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| Publicado no: | Heliyon |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
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| Assuntos: | |
| Acesso em linha: | 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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