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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 Borras, 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. doi:10.1111/1750-3841.12843

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/63085

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Title: Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes
Author: Sansano Tomás, Mariola Juan Borrás, María del Sol Escriche Roberto, Mª Isabel 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:
Abstract:
[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, ...[+]
Subjects: Acrylamide , Acrylamide, air-frying, additives, color, reducing sugars , Air-frying , Additives , Color , Reducing sugars
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/1750-3841.12843
Publisher:
Wiley
Publisher version: https://dx.doi.org/10.1111/1750-3841.12843
Project ID:
GV/2012/072
Thanks:
Authors would like to thank Generalitat Valenciana (GV/2012/072) for the financial support given to this investigation.
Type: Artículo

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