Articles with "finish frying" as a keyword



Photo by richardrschunemann from unsplash

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.

Sign Up to like & get
recommendations!
Published in 2019 at "Food chemistry"

DOI: 10.1016/j.foodchem.2019.01.075

Abstract: In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic… read more here.

Keywords: finish frying; frying french; acrylamide formation; formation ... See more keywords