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Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca

  • Elizabeth O
  • Anuoluwapo S
  • John O
American Journal of Food Technology (2017) 12(6) 385-389
DOI: 10.3923/ajft.2017.385.389
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Abstract

Abstract Background and Objective: Acrylamide is formed in starchy foods as a result of thermal processing methods. Regular frying is a high temperature processing method in …

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APA

Elizabeth, O. O., Anuoluwapo, S., & John, O. J. (2017). Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca. American Journal of Food Technology, 12(6), 385–389. https://doi.org/10.3923/ajft.2017.385.389

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