Acrylamide content and quality characteristics of French fries influenced by different frying methods
Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials a...
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Functional Food Center
2023
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