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- Vaclavik, Lukas, et al. Show all 6 Authors
- Food chemistry 2018 v.241 pp. 51-59
- Aepyceros melampus; Maillard reaction products; acrylamides; alpha-chlorohydrin; atmospheric pressure; esters; flavor; frying; frying oil; potato chips; potatoes; pyrazines; rapeseed oil; temperature
- ... This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturn ...