Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips-Reference-Cited by-同舟云学术

Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips

Published:2024-03 Issue: Volume:436 Page:137675
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Campos David^ORCID,Chirinos Rosana,Huaraca-Espinoza Paola,Aguilar-Galvez Ana^ORCID,García-Ríos Diego^ORCID,Pedreschi Franco,Pedreschi Romina

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method;Bertuzzi;Food Additives & Contaminants: Part B,2017

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2. 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

3. Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil;LWT;2024-09

4. Comprehensive molecular level characterization of protein- and polyphenol-rich tara (Caesalpinia spinosa) seed germ flour suggests novel hypothesis about possible accidental hazards;Food Research International;2024-04