Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of two novel sequential pre-frying treatments we...

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Bibliographic Details
Main Authors: Moira Ledbetter, Slim Blidi, Stefania Ackon, Francesca Bruno, Keith Sturrock, Nicoletta Pellegrini, Alberto Fiore
Format: Article
Language:English
Published: Elsevier 2021-07-01
Series:Heliyon
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844021015449