Journal ArticleOPEN ACCESS

Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure

  • Slinde E
  • Skrede A
  • Enersen G
  • et al.
Integrative Food, Nutrition and Metabolism (2020) 7(2)
DOI: 10.15761/ifnm.1000283
N/ACitations
Citations of this article
9Readers
Mendeley users who have this article in their library.

Abstract

… foods, such as potato chips and French fries and in baked cereal products, … in French fries [10]. A variety of methods have been shown to reduce the amount of acrylamide in French fries…

Cite

CITATION STYLE

APA

Slinde, E., Skrede, A., Enersen, G., Baardseth, P., Blom, H., W. Sundt, T., & Skrede, G. (2020). Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure. Integrative Food, Nutrition and Metabolism, 7(2). https://doi.org/10.15761/ifnm.1000283

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free