Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1921-1926

  Ye, Haiqing ^a   Miao, Yutian ^a   Zhao, Chengcheng ^a   Yuan, Yuan ^a  

^a JILIN UNIVERSITY   (China)

Author keywords

Acrylamide; Frying; Methylglyoxal; Microwaving; Potato chips

Indexed keywords

ACRYLAMIDES; FRYING; METHYLGLYOXAL; MICROWAVING; POTATO CHIPS;

HEATING;

AMIDES;

SOLANUM TUBEROSUM;

EID: 79960698089     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02702.x     Document Type: Article

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