首页 | 本学科首页   官方微博 | 高级检索  
     


Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions
Authors:Saeedeh Shojaee‐Aliabadi  Hooshang Nikoopour  Farzad Kobarfard  Mahdi Parsapour  Maryam Moslehishad  Hassan Hassanabadi  Jesus M Frias  Maryam Hashemi  Ezzat Dahaghin
Affiliation:1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, , Tehran, Iran;2. Department of Medicinal Chemistry, School of Pharmacy, Shahid Beheshti University of Medical Sciences, , Tehran, Iran;3. Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, , Iran;4. Seed and Plant Improvement Institute, Ministry of Jihad‐E‐Agriculture, , Tehran, Iran;5. School of Food Science and Environmental Health, Dublin Institute of Technology, , Dublin, Ireland
Abstract:
Keywords:acrylamide  potato chips  blanching  variety  frying temperature
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号