Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries
Yousheng Huang, Mingyu Li, Jingnan Lu, Huiyu Hu, Yuting Wang, Chang Li, Xiaojun Huang, Yi Chen, Mingyue Shen, Shaoping Nie, Mingyong Xie
Topics & Concepts
ChemistryBlanchingAcrylamideFood scienceFrench friesAlginic acidMaillard reactionHydroxymethylfurfural5-hydroxymethylfurfuralBiochemistryOrganic chemistryPolymerCatalysisFructoseFurfuralCopolymerPotato Plant ResearchEdible Oils Quality and AnalysisSesame and Sesamin Research