Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

LWT

Volumn 44, Issue 6, 2011, Pages 1473-1476

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

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Acrylamide; Asparaginase; Blanching; Color; Potato chips

Indexed keywords

AMIDES; COLOR; WATER;

ACRYLAMIDES; ASPARAGINASE; DISTILLED WATER; EFFECTIVE DIFFUSION; FINAL MOISTURE CONTENT; POTATO CHIP; POTATO SLICES; POTATO TISSUE;

BLANCHING;

SOLANUM TUBEROSUM;

EID: 79953027748     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.02.004     Document Type: Article

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