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