Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips

Heat toxicant contaminant mitigation in potato chips

(2015) María Mariotti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Furan: a critical heat induced dietary contaminant

(2013) María S. Mariotti et al.   Food & Function

Mitigation strategies of furan and 5-hydroxymethylfurfural in food

(2012) Monica Anese et al.   FOOD RESEARCH INTERNATIONAL

Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars

(2012) Ji-Hee Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions

(2012) María Mariotti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The acrylamide problem: a plant and agronomic science issue

(2012) N. G. Halford et al.   JOURNAL OF EXPERIMENTAL BOTANY

Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying

(2011) V. Dueik et al.   FOOD REVIEWS INTERNATIONAL

Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

(2011) V. Dueik et al.   JOURNAL OF FOOD SCIENCE

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

(2009) V. Dueik et al.   FOOD CHEMISTRY

Vacuum frying of high-quality fruit and vegetable-based snacks

(2008) Paulo F. Da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison between atmospheric and vacuum frying of apple slices

(2007) M. Mariscal et al.   FOOD CHEMISTRY