Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

Author:

Akkurt Kübra,Mogol Burçe Ataç,Gökmen Vural

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Approved methods of analysis, 11th ed. Method 44-15.02. Moisture—air-Oven methods final;AACC International,2013

2. Acrylamide removal from heated foods;Anese;Food Chemistry,2010

3. Acrylamide in foods: Occurrence, sources, and modeling;Becalski;Journal of Agricultural and Food Chemistry,2003

4. Impact of vacuum frying on quality of potato crisps and frying oil;Belkova;Food Chemistry,2018

5. 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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