Articles with "fdt" as a keyword



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Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying

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Published in 2021 at "Foods"

DOI: 10.3390/foods10030604

Abstract: The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of… read more here.

Keywords: assisted deep; deep frying; infrared assisted; fdt ... See more keywords