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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

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/115793

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Title: Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries
Author: Sansano, Mariola De los Reyes Cánovas, Ruth Andrés Grau, Ana María Heredia Gutiérrez, Ana Belén
UPV Unit: 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
Issued date:
Embargo end date: 2019-10-01
Abstract:
[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 ...[+]
Subjects: Microwave frying , French fries , Acrylamide , Mass flows , Food quality
Copyrigths: Reserva de todos los derechos
Source:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-018-2144-z
Publisher:
Springer-Verlag
Publisher version: http://doi.org/10.1007/s11947-018-2144-z
Thanks:
The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.
Type: Artículo

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