Kinetics of acrylamide formation during traditional and vacuum frying of potato chips

Journal of Food Process Engineering

Volumn 28, Issue 5, 2005, Pages 478-493

  Granda, Claudia ^a   Moreira, Rosana G ^a  

^a Texas A M University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FIRST-ORDER KINETICS; POTATO CHIPS; STARCH-RICH FOODS; VACUUM FRYING;

CULTIVATION; GROWTH KINETICS; MATHEMATICAL MODELS; MOISTURE; STARCH; VACUUM TECHNOLOGY;

CARCINOGENS;

ACRYLAMIDE; CARCINOGENS; GROWTH; MOISTURE; POTATO STARCH; VARIETIES;

ANIMALIA; SOLANUM TUBEROSUM;

EID: 27944450470     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2005.034.x     Document Type: Article

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