๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Textural Characterization and Kinetics of Potato Strips During Frying

โœ Scribed by F. Pedreschi; J.M. Aguilera; L. Pyle

Book ID
108823235
Publisher
Institute of Food Technologists
Year
2001
Tongue
English
Weight
269 KB
Volume
66
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Effect of osmotic pretreatment and micro
Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips
โœ Serpil Sahin; Gulum Sumnu; Mecit Halil Oztop ๐Ÿ“‚ Article ๐Ÿ“… 2007 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 288 KB

## 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