Acrylamide mitigation in potato chips by using NaCl

5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management

Volumn , Issue , 2009, Pages 63-68

  Pedreschi, Franco ^a   Risum, Jørgen ^b   Granby, Kit ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Acrylamide; Frying; Nacl, blanching; Potato chips; Potatoes

Indexed keywords

ACRYLAMIDES; DISTILLED WATER; FINAL MOISTURE CONTENT; FRENCH FRIES; HOT WATER; LABORATORY ANIMALS; NACL SOLUTION; POTATO CHIP; POTATO SLICES; POTATO TISSUE; RAW POTATOES; SALT SOLUTION;

AMIDES; ANIMALS; BLANCHING; CHEMICAL CONTAMINATION; QUALITY CONTROL; QUALITY MANAGEMENT; SODIUM CHLORIDE; WATER;

AGRICULTURAL PRODUCTS;

EID: 74549152281     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (16)

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