Effect of post-harvest anti-sprouting treatment with spearmint essential oil on acrylamide formation in potato crisps
Author:
Funder
Innovate UK
James Hutton Institute
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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2. Operational considerations for hot-washing in potato crisp manufacture;Bartlett;Food and Bioproducts Processing,2020
3. How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?;Biedermann-Brem;European Food Research and Technology,2003
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Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review;Food and Bioprocess Technology;2024-09-02
2. Identification of potato varieties suitable for cold storage and reconditioning: A safer alternative to anti-sprouting chemicals for potato sprouting control;Food Research International;2024-05
3. Effect of ultrasound and additives treatment as mitigation strategies to reduce acrylamide formation in potato crisps on industrial scale;LWT;2024-04
4. Effect of Ultrasound and Additives Treatment as Mitigation Strategies to Reduce Acrylamide Formation in Potato Crisps on Industrial Scale;2023
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