Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries
Vandana Verma, Vijayta Singh, O. P. Chauhan, Neelam Yadav
Topics & Concepts
French friesDeep fryingBrowningFood scienceChemistryAcrylamideHydroxymethylfurfuralOrganic chemistryPolymerFurfuralCatalysisCopolymerPotato Plant ResearchEdible Oils Quality and AnalysisPlant Pathogens and Resistance