Acrylamide increases and furanoic compounds decrease in plant-based meat alternatives during pan-frying
Jonas Pospiech, Eva Hoelzle, Alena Schoepf, Tanja Melzer, Michael Granvogl, Jan Frank
Topics & Concepts
Food scienceAcrylamideFurfuralChemistrySunflowerFurfuryl alcoholContaminationBiologyHorticultureOrganic chemistryPolymerCatalysisCopolymerEcologyPotato Plant ResearchCassava research and cyanide