Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
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DOI: 10.1007/s10068-019-00563-2
Abstract: Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization… read more here.
Keywords: nixtamalization processes; nixtamalization; tortilla chips; acrylamide formation ... See more keywords