Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips
Author:
Funder
Alberta Innovates
Alberta Crop Industry Development Fund
Agriculture and Agri-Food Canada
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3329-1/fulltext.html
Reference26 articles.
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2. Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Biedermann-Brem S, Grob K, Keiser A, Realini P, Escher F, Amodo R (2003) Potential of acrylamide formation, sugar, and free asparagine in potatoes: a comparison of cultivars and farming systems. J Agric Food Chem 51:5556–5560. https://doi.org/10.1021/jf034344v
3. Becalski A, Lau BPY, Lewis D, Seaman SW, Hayward S, Sahagian M, Ramesh M, Leclerc Y (2004) Acrylamide in French fries: influence of free amino acids and sugar. J Agric Food Chem 52:3801–3806. https://doi.org/10.1021/jf0349376
4. Bingol G, Wang B, Zhang A, Pan Z, McHugh T (2014) Comparison of water and infrared blanching methods for processing performance and final product quality of French fries. J Food Eng 121:135–142. https://doi.org/10.1016/j.jfoodeng.2013.08.001
5. Bontovics P, Sebok A (1999) Studies of the potato microstructure during blanching. Acta Aliment 28:269–278. https://doi.org/10.1556/AAlim.28.1999.3.6
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