A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology
Author:
Funder
University of Aveiro
FCT/MCT
FCT
MCTES
FEDER
Portuguese NMR Network
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference44 articles.
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3. Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato;Al-Khuseibi;Drying Technology,2005
4. Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes;Antunes-Rohling;Innovative Food Science & Emerging Technologies,2018
5. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries;Baardseth;Journal of Food Science,2006
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