Kinetic modelling of acrylamide formation during the frying of potato chips
Matthew Knight, Simon C. McWilliam, Sarah Peck, Georgios Koutsidis, Gemma A. Chope, I. J. Puddephat, B.L. Wedzicha
Topics & Concepts
Maillard reactionAcrylamideChemistryFructoseDehydrationMoistureKineticsFood scienceWater contentBlanchingChromatographyOrganic chemistryBiochemistryPolymerPhysicsCopolymerQuantum mechanicsEngineeringGeotechnical engineeringPotato Plant ResearchPlant Pathogens and Resistance