Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder

Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods. Consideration was given to reducing acrylamide levels by reducing Maillard reaction products. However, the production of...

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Bibliographic Details

Published in:	Scientific African
Main Authors:	Amr A. El-Sayed, Samy M. Abu El-Maaty, Professor, Magdy M. Abdelhady, Professor
Format:	Article
Language:	English
Published:	Elsevier 2023-07-01
Subjects:	Acrylamide Baker's yeast Glucose oxidase Green tea powder Potato chips L-asparaginase, Maillard reaction
Online Access:	http://www.sciencedirect.com/science/article/pii/S2468227623001540