Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries

Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries

In this study, the relationship between the formation of acrylamide (AA) and that of 5-hydroxymethylfurfural (5-HMF), as well as the correlation with the content of α-dicarbonyl compounds as intermediate products in French fries were studied using Pearson correlation analysis and principal component...

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Bibliographic Details
Main Author:	HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-08-01
Series:	Shipin Kexue
Subjects:	acrylamide; 5-hydroxymethylfurfural; french fries; α-dicarbonyl compounds; sensory evaluation; correlation analysis
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-15-006.pdf

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