Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying-Reference-Cited by-同舟云学术

Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying

Published:2004-10 Issue:8 Volume:69 Page:E405-E411
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Granda C.,Moreira R.G.,Tichy S.E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb09903.x/fullpdf

Reference9 articles.

1. Approved methods of the American Assn. of Cereal Chemists. Minneapolis, Minn.: AACC. Garayo J, Moreira RG. 2002. Vacuum frying of potato chips;[AACC] American Assn. of Cereal Chemists.;J Food Eng,1986

2. Minimierungsansatze zur acrylamid-bildung in pflanzlichen lebensmitteln-aufgezeigt am beispiel von kartoffelchips;Haase;Deutsche Lebensm Rundschau,2003

3. A novel technique for limitation of acrylamide formation in fried and baked corn chips and french fries;Jung;J Food Sci,2003

4. Acrylamide is formed in the Maillard reaction;Mottran;Nature,2002

Cited by 183 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. Emerging Sensors, Sensing Technology in the Food and Beverage Industry;Nonthermal Food Processing, Safety, and Preservation;2024-04-25

2. The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips;Food Chemistry: X;2024-03

3. Food Quality Change by Vacuum Low-Temperature Cooking;Vacuum and Surface Science;2024-01-10

4. Thermal stability of fats for high-temperature applications;Functional Dietary Lipids;2024

5. Alternative technologies for the mitigation of acrylamide in processed foods;Acrylamide in Food;2024