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...

書誌詳細
出版年:	Scientific African
主要な著者:	Amr A. El-Sayed, Samy M. Abu El-Maaty, Professor, Magdy M. Abdelhady, Professor
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2023-07-01
主題:	Acrylamide Baker's yeast Glucose oxidase Green tea powder Potato chips L-asparaginase, Maillard reaction
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2468227623001540

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