Acrylamide content and color development in fried potato strips

Food Research International

Volumn 39, Issue 1, 2006, Pages 40-46

  Pedreschi, Franco ^a   Kaack, Karl ^b   Granby, Kit ^c  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Acrylamide; Blanching; Color; Frying; Immersing; Potato strips

Indexed keywords

CARBOXYLIC ACIDS; COLOR; FOOD PROCESSING; MOISTURE; THERMAL EFFECTS;

ACRYLAMIDE; BLANCHING; FRYING; IMMERSING; POTATO STRIPS;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 26844518122     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.06.001     Document Type: Article

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