The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized
Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and corn oil. During cultivation, a treatment involving...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Published: |
Taylor & Francis Online
2016
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/33187/ |