Reduction of acrylamide under different pretreatments in French fries (orginal reserch article)
Acrylamide is formed in carbohydrate-rich foods during high temperature thermal processes. There are well-known biological effects from acute exposure to the high levels of acrylamide, so prevention or elimination of its formation is very important to achieve consumer safety. Due to the ever-increas...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2016-05-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_523187_0e2b430343bbfc418418dbf63605b9c3.pdf |