[HTML][HTML] Effect of Plant Extracts on the Reduction of Acrylamide and Hydroxymethylfurfural Formation in french fries
V Verma, N Yadav - Food Chemistry Advances, 2024 - Elsevier
Abstract Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are by-products of the Maillard
reaction that occur during the frying process. These substances are toxic and pose a …
reaction that occur during the frying process. These substances are toxic and pose a …
Application of Cations, Acids, and Antioxidants on Mitigating Acrylamide Formation in Food with a Special Focus on Potato and Cereal Based Foods-A Review
B Batuwita, J Jayasinghe, R Marapana… - Vidyodaya Journal of …, 2024 - journals.sjp.ac.lk
Acrylamide is a toxic substance that formsin food during high-temperature processing
methods such as deep-frying, baking, and roasting, through the Maillard reaction or the …
methods such as deep-frying, baking, and roasting, through the Maillard reaction or the …