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EFFECT OF HEATING TEMPERATURE AND MICROWAVE PRETREATMENT ON THE FORMATION OF SUGARS AND VOLATILES IN JEWEL SWEETPOTATO

✍ Scribed by JYH-BIN SUN; RAY F. SEVERSON; STANLEY J. KAYS

Book ID
111341607
Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
450 KB
Volume
17
Category
Article
ISSN
0146-9428

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## Abstract **BACKGROUND:** The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determi