Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries-Reference-Cited by-同舟云学术

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Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries

Published:2024-05 Issue: Volume:200 Page:116174
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhong Shuping^ORCID,He Ze,Naseer Chaudhary Muneeba,Mu Yaxuan,Zhou Kai,Yang Ao,Luo Liyong,Zeng Liang,Luo Wei

Funder

Southwest University

Publisher

Elsevier BV

Reference31 articles.

1. Kinetics of colour development during frying of potato pre-treated with pulsed electric fields and blanching: Effect of cultivar;Abduh;Foods,2021

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

3. Oil uptake by potato chips or French fries: A review;Arslan;European Journal of Lipid Science and Technology,2018

4. Measurement of freezing point of tilapia fish burger using differential scanning calorimetry (DSC) and cooling curve method;Bainy;Journal of Food Engineering,2015

5. Potatoes and human health;Camire;Critical Reviews in Food Science and Nutrition,2009

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