Acrylamide formation in air-fried versus deep and oven-fried potatoes
IntroductionPresent study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes.MethodsPotato sticks were prepared in two different pre-treatment ways (washing and soaking) and cooked with three other techniques (air fry...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-01-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1297069/full |