Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions-Reference-Cited by-同舟云学术

Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions

Published:2024-01 Issue: Volume:155 Page:110091
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Choi Seunghee,Lee Yeonjeong,Jung MunYhung,Kim Suna,Moon BoKyung

Funder

Chung-Ang University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

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1. Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars;Food Science and Biotechnology;2024-06-25

2. Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.);Food Science and Biotechnology;2024-06-20

3. Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning;Journal of Food Science;2024-01-23

4. Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes;RSC Advances;2024