Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%)...

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Bibliographic Details
Main Authors: Sandra Balbino, Maja Repajić, Tea Solarić, Draženka Dite Hunjek, Dubravka Škevin, Klara Kraljić, Marko Obranović, Branka Levaj
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Agronomy
Subjects:
fresh-cut potato
Birgit
Lady Claire
frying
oil uptake
PAH
Online Access:https://www.mdpi.com/2073-4395/10/11/1773

Internet

https://www.mdpi.com/2073-4395/10/11/1773

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