Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture-Reference-Cited by-同舟云学术

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Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture

Published:2023-01 Issue: Volume:137 Page:177-188
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Green Phil,Montague Gary,McNamara Ged,Davies Ben,Fiore Alberto,Sturrock Keith,Ledbetter Moria,Hein Ingo,Mantelin Sophie,Harrower Brian,Knott Malcolm,Higgins Stan,Stott Karen

Funder

Innovate UK

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference22 articles.

1. Operational considerations for hot-washing in potato crisp manufacture;Bartlett;Food Bioprod. Process.,2020

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

3. Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries;Gökmen;J. Food Eng.,2006

4. Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying;Jouki;J. Food Sci. Technol.,2022

5. Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage;Jouki;Food Meas.,2021

Cited by 1 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. Effect of Ultrasound and Additives Treatment as Mitigation Strategies to Reduce Acrylamide Formation in Potato Crisps on Industrial Scale;2023

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