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Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

机译：预处理和空气油炸，一种新技术，炸药丙烯酰胺发电的影响

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M. Sansano; M. Juan-Borrás; I. Escriche; A. Andrés; A. Heredia;
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年度 2015
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1. Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes [J] . M. Sansano, M. Juan-Borras, I. Escriche, Journal of Food Science . 2015,第4a5a6期

机译：预处理和油炸技术对炸土豆中丙烯酰胺产生的影响
2. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes [J] . Lipid Technology: The International Magazine of Oils Fats Lipids amp, Waxes Group Lipid Technology: The International Magazine of Oils,Fats,Lipids & waxes . 2015,第7期

机译：预处理和空气炸制（一种新技术）对炸土豆中丙烯酰胺产生的影响
3. Air-frying, pretreatment may decrease acrylamide in potatoes [J] . Chemical Weekly Group Chemical Weekly . 2015,第38期

机译：油炸，预处理可能会减少土豆中的丙烯酰胺
4. CONTROLLING ACRYLAMIDE IN FRENCH FRY AND POTATO CHIP MODELS AND A MATHEMATICAL MODEL OF ACRYLAMIDE FORMATION: Acrylamide: Acidulants, phytate and calcium [C] . Yeonhwa Park, Heewon Yang, Jayne M. Storkson, ACS Symposium on Chemistry and Safety of Acrylamide in Food . 2005

机译：用丙烯酰胺形成的丙烯酰胺控制丙烯酰胺和丙烯酰胺形成的数学模型：丙烯酰胺：酸化剂，植物和钙
5. Effects of Nitrogen Treatments and Processing Conditions on Acrylamide Formation in Potato Chips or French Fries [D] . Liyanage, Dilumi Wathsala Kekulandala. 2019

机译：氮气处理和加工条件对薯片或炸薯条丙烯酰胺形成的影响
6. Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? [O] . Marta Mesias, Cristina Delgado-Andrade, Francisco J. Morales 2020

机译：家用马铃薯的油炸习惯是否适合防止丙烯酰胺暴露？
7. EFFECT OF A NOVEL TECHNOLOGY (AIR AND VACUUM FRYING) ON SENSORY EVALUATION AND ACRYLAMIDE GENERATION IN FRIED POTATO CHIPS [O] . Amany Moh BASUNY, Hala Haz OATIBI 2016

机译：一种新技术（空气和真空煎炸）对油炸薯片感官评价和丙烯酰胺生成的影响

Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

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