Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation.
Marta MesíasCristina Delgado-AndradeFrancisco J MoralesPublished in: Journal of the science of food and agriculture (2018)
These new vegetable snacks could be a healthy alternative both at nutritional and toxicological level. In addition, acrylamide concentration could even be reduced with simple mitigation operations before frying. © 2018 Society of Chemical Industry.
Keyphrases