Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols
Thangavel Pichaiappa Rajesh, Vajiha Aafrin Basheer, Azhagu Saravana Babu Packirisamy, Sai Nandhini Ravi, Sugumari Vallinayagam
Topics & Concepts
PolyphenolAcrylamidePomaceFood scienceChemistryBrowningAntioxidantPeroxide valueMaillard reactionLipid oxidationFrench friesBiochemistryOrganic chemistryCopolymerPolymerPotato Plant ResearchPlant Pathogens and ResistanceGarlic and Onion Studies