Inhibition of Nanoencapsulated Chitosan on Acrylamide Formation in Deep-fried Hash Brown
碩士 === 輔仁大學 === 食品科學系碩士班 === 102 === Acrylamide (AA) can be formed during high-temperature frying of potato products, which contain high content of free asparagine and reducing sugar. AA is probable carcinogenic to humans and has also been demonstrated as a neurotoxin, carcinogen, genotoxin...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59093928354291984616 |