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EFFECT OF A NOVEL TECHNOLOGY (AIR AND VACUUM FRYING) ON SENSORY EVALUATION AND ACRYLAMIDE GENERATION IN FRIED POTATO CHIPS

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

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Amany Moh BASUNY; Hala Haz OATIBI;
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2. 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

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3. 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

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5. Effects of Nitrogen Treatments and Processing Conditions on Acrylamide Formation in Potato Chips or French Fries [D] . Liyanage, Dilumi Wathsala Kekulandala. 2019

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6. Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying [O] . YuTian Miao, HuanJie Zhang, LuLu Zhang, 2014

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EFFECT OF A NOVEL TECHNOLOGY (AIR AND VACUUM FRYING) ON SENSORY EVALUATION AND ACRYLAMIDE GENERATION IN FRIED POTATO CHIPS

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