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Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

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Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

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Sansano Tomás, M.; Juan Borrás, MDS.; Escriche Roberto, MI.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2015). Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes. Journal of Food Science. 80(5):1120-1128. https://doi.org/10.1111/1750-3841.12843

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Título: Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes
Autor: Sansano Tomás, Mariola Juan Borrás, María del Sol Escriche Roberto, Mª Isabel 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:
Resumen:
[EN] This paper investigated the effect of air-frying technology, in combination with a pretreatment based of soaking the samples in different chemical agent solutions (citric acid, glycine, calcium lactate, sodium chloride, ...[+]
Palabras clave: Acrylamide , Acrylamide, air-frying, additives, color, reducing sugars , Air-frying , Additives , Color , Reducing sugars
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/1750-3841.12843
Editorial:
Wiley
Versión del editor: https://dx.doi.org/10.1111/1750-3841.12843
Código del Proyecto:
info:eu-repo/grantAgreement/GVA//GV%2F2012%2F072/
Agradecimientos:
Authors would like to thank Generalitat Valenciana (GV/2012/072) for the financial support given to this investigation.
Tipo: Artículo

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