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Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips

机译：通过微波预烹饪马铃薯条烹饪炸薯条中丙烯酰胺形成的减少

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S Belgin Erdo??du; Tunç Koray Palazo??lu; Vural Gökmen; Hamide Z Şenyuva; H İbrahim Ekiz;
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1. Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. [J] . Erdogdu S B, Palazoglu T K, Gokmen V, Journal of the Science of Food and Agriculture . 2007,第1期

机译：通过微波预煮马铃薯条减少薯条中丙烯酰胺的形成。
2. Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries [J] . Sezin Tuta, T. Koray Palazoglu, Vural Goekmen Journal of food engineering . 2010,第2期

机译：微波预处理马铃薯条解冻对丙烯酰胺含量和炸薯条品质的影响
3. Acrylamide formation and colour development in French fried potato strips as driven by accumulated or added sugars [J] . J S HIGLEY, J Y KIM, K C HUBER, Aspects of Applied Biology . 2012,第116期

机译：由累积或添加的糖类驱动的法式炸土豆条中丙烯酰胺的形成和显色
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. Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries [O] . Der-Sheng Chan 2020

机译：计算机模拟与温度逐步油炸方法以减轻炸薯条中丙烯酰胺的形成
7. Acrylamide reduction in fried potato slices and strips by using asparaginase in combination with conventional blanching [O] . Pedreschi Franco, Risum Jørgen, Granby Kit 2016

机译：通过使用天冬酰胺酶和常规漂白来减少油炸马铃薯切片和条带中的丙烯酰胺

Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips

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