Effect of Freezing Pretreatment on the Mitigation of Acrylamide in Potato Chips and French Fries

Author:

Zhong Shuping,He Ze,Mu Yaxuan,Yang Ao,Luo Liyong,zeng liang,Luo Wei

Publisher

Elsevier BV

Reference31 articles.

1. Transport phenomena and their effect on microstructure of frozen fruits and vegetables;K P Alabi;Trends in Food Science & Technology,2020

2. Oil Uptake by Potato Chips or French Fries: A Review;M Arslan;European Journal of Lipid Science and Technology,2018

3. Acrylamide in Foods: Occurrence, Sources, and Modeling;A Becalski;Journal of Agricultural and Food Chemistry,2003

4. Potatoes and Human Health;M E Camire;Critical Reviews in Food Science and Nutrition,2009

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