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Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

Raquel Lucas‐González, Celia Carrillo, Laura Purriños, Mirian Pateiro, Roberto Bermúdez, José M. Lorenzo

2024Food Chemistry12 citationsDOI

Topics & Concepts

BlanchingAnthocyaninAcrylamideFood sciencePeonidinChemistryStarchResistant starchPotato starchCyanidinPolymerDelphinidinOrganic chemistryCopolymerPotato Plant ResearchFood composition and propertiesEdible Oils Quality and Analysis
Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips | Litcius