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Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying

✍ Scribed by Miao, YuTian; Zhang, HuanJie; Zhang, LuLu; Wu, SiJia; Sun, YiJia; Shan, Yu; Yuan, Yuan

Book ID
120715563
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
379 KB
Volume
51
Category
Article
ISSN
0022-1155

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The effect of frying of potato chips (batch processing during 12 h) on the chemical characteristics and fatty acid composition of the used oil were determined. Samples of the fried oil and potato chips were taken at various time periods. The volatile carbonyl compounds of the aroma concentrate of ea