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Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes

  • Published:2018-10 Issue: Volume:49 Page:158-169
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Antunes-Rohling A.,Ciudad-Hidalgo S.,Mir-Bel J.,Raso J.,Cebrián G.,Álvarez I.

Funder

Economy and Competitiveness Ministry

Government of Aragon

European Social Fund

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference57 articles.

1. Sonochemistry: Environmental science and engineering applications;Adewuyi;Industrial and Engineering Chemistry Research,2001

2. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems;Amrein;Journal of Agricultural and Food Chemistry,2003

3. Effect of preheating on potato texture;Anderson;Critical Reviews in Food Science and Nutrition,1994

4. AOAC official method 984.25;AOAC,2002

5. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system;Ashokkumar;Innovative Food Science & Emerging Technologies,2008
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