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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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dc.contributor.author Sansano, Mariola es_ES
dc.contributor.author De los Reyes Cánovas, Ruth es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.date.accessioned 2019-01-18T05:34:11Z
dc.date.available 2019-01-18T05:34:11Z
dc.date.issued 2018 es_ES
dc.identifier.issn 1935-5130 es_ES
dc.identifier.uri http://hdl.handle.net/10251/115793
dc.description.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 strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven. Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to deep-oil frying. Microwave-fried French fries presented lower moisture and higher fat content than deep-oil fried potatoes. Concretely, microwave-fried potatoes presented values of moisture and texture more similar to potato chips than French fries, nonetheless with lower fat levels (less than 20 g/100 g wb) and acrylamide content (lower than 100 ¿g/kg wb) at the reference time. This study presents an alternative way of frying to address the production of healthier potato chips. es_ES
dc.description.sponsorship The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Microwave frying es_ES
dc.subject French fries es_ES
dc.subject Acrylamide es_ES
dc.subject Mass flows es_ES
dc.subject Food quality es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-018-2144-z es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-10-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1007/s11947-018-2144-z es_ES
dc.description.upvformatpinicio 1934 es_ES
dc.description.upvformatpfin 1939 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 10 es_ES
dc.relation.pasarela S\366177 es_ES
dc.contributor.funder Universitat Politècnica de València
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