Effect of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries

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Effect of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries

This study attempted to determine the effects of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries. Frozen par-fried potato strips were thawed under three different conditions, at room temperature, using a chiller, and using a microwave....

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Bibliographic Details
Main Authors:	Abdul Hamid, N., Omar, Syaliza, Sanny, Maimunah
Format:	Article
Language:	English
Published:	Elsevier 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/79554/ http://psasir.upm.edu.my/id/eprint/79554/1/Effect%20of%20thawing%20conditions%20and%20corresponding%20frying%20temperature%20profiles%20on%20the%20formation%20of%20acrylamide%20in%20French%20fries.pdf

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