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Heat toxicant contaminant mitigation in potato chips
María Mariotti
*
, Pablo Cortés
, Arvid Fromberg
, Anette Bysted
, Franco Pedreschi
, Kit Granby
*
Corresponding author for this work
Pontificia Universidad Católica de Chile
Technical University of Denmark
Research output
:
Contribution to journal
›
Article
›
peer-review
37
Scopus citations
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Keyphrases
Contaminant Mitigation
100%
Frying
100%
Potato chips
100%
Toxicants
100%
Oil Content
66%
Furfural Content
66%
Furan
66%
Acrylamide Content
66%
Acrylamide
66%
Cancer Risk
33%
Reducing Sugar
33%
Potato
33%
Toxic Chemicals
33%
Sensorial Attributes
33%
Blanching Treatment
33%
Oil Uptake
33%
Thermal Treatment
33%
Starchy Foods
33%
Fur Formation
33%
Potato Slices
33%
Acrylamide Formation
33%
Ascorbic Acid
33%
Central Composite Design
33%
Taste Flavor
33%
Food Science
Potato Chip
100%
Acrylamide Content
66%
Oil Content
66%
Frying
33%
Reducing Sugar
33%
Blanching Treatment
33%
Taste Flavor
33%
Acrylamide Formation
33%
Starchy Foods
33%
Oil Uptake
33%
Potato Slices
33%
Sensation
33%