Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03481-2.pdf
Reference51 articles.
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2. Anese, M., Manzocco, L., Calligaris, S., & Nicoli, M. C. (2013). Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food. Journal of Agricultural and Food Chemistry, 61, 10209–10214. https://doi.org/10.1021/jf305085r
3. Asap, T., & Augustin, M. A. (1986). Effect of TBHQ on quality characteristics of RBD olein during frying. Journal of the American Oil Chemists Society, 63, 1169–1172. https://doi.org/10.1007/BF02663944
4. Balagiannis, D. P., Mottram, D. S., Higley, J., Smith, G., Wedzicha, B. L., & Parker, J. K. (2019). Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food Chemistry, 284, 236–244. https://doi.org/10.1016/j.foodchem.2019.01.075
5. Chang, C., Wu, G., Zhang, H., Jin, Q., & Wang, X. (2019). Deep-fried flavor: Characteristics, formation mechanisms, and influencing factors. Critical Reviews in Food Science and Nutrition, 60, 1496–1514. https://doi.org/10.1080/10408398.2019.1575792
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