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Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

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Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

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Sansano, M.; De Los Reyes Cánovas, R.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2018). Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries. Food and Bioprocess Technology. 11(10):1934-1939. doi:10.1007/s11947-018-2144-z

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Título: Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries
Autor: Sansano, Mariola De los Reyes Cánovas, Ruth Andrés Grau, Ana María Heredia Gutiérrez, Ana Belén
Entidad UPV: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Fecha de fin de embargo: 2019-10-01
Resumen:
[EN] The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato ...[+]
Palabras clave: Microwave frying , French fries , Acrylamide , Mass flows , Food quality
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-018-2144-z
Editorial:
Springer-Verlag
Versión del editor: http://doi.org/10.1007/s11947-018-2144-z
Agradecimientos:
The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.
Tipo: Artículo

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