Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102752
Abstract: Abstract The effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 °C- 1, 8 and 15 min) was investigated to reduce the formation of… read more here.
Keywords: potato chips; glucose fructose; assisted leaching; acrylamide hydroxymethylfurfural ... See more keywords
Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28073212
Abstract: The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice,… read more here.
Keywords: acrylamide hydroxymethylfurfural; cane; sugar cane; hmf ... See more keywords