Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips
David Campos, Rosana Chirinos, Paola Huaraca-Espinoza, Ana Aguilar‐Galvez, Diego García‐Ríos, Franco Pedreschi, Romina Pedreschi, Romina Pedreschi
Topics & Concepts
ChemistryAntioxidantHydrolysisLeaching (pedology)AcrylamideABTSNuclear chemistryChromatographyFood scienceOrganic chemistryPolymerDPPHCopolymerSoil waterSoil scienceEnvironmental sciencePotato Plant ResearchEdible Oils Quality and AnalysisAgricultural and Food Sciences