Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach

(2017) Francesco Esposito et al.   FOOD AND CHEMICAL TOXICOLOGY

Edible coatings minimize fat uptake in deep fat fried products: A review

(2017) Mia Kurek et al.   FOOD HYDROCOLLOIDS

Polyamines as new cationic plasticizers for pectin-based edible films

(2016) Marilena Esposito et al.   CARBOHYDRATE POLYMERS

The use of asparaginase to reduce acrylamide levels in cooked food

(2016) Fei Xu et al.   FOOD CHEMISTRY

Protective effect of chitosan on acrylamide formation in model and batter systems

(2016) M. Sansano et al.   FOOD HYDROCOLLOIDS

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

(2016) Cécile Rannou et al.   FOOD RESEARCH INTERNATIONAL

Blend films of pectin and bitter vetch (Vicia ervilia) proteins: Properties and effect of transglutaminase

(2016) Raffaele Porta et al.   Innovative Food Science & Emerging Technologies

Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure

(2015) Marta Mesías et al.   FOOD AND CHEMICAL TOXICOLOGY

Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips

(2015) Xiao Hua et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

(2015) Maria-Beatrice Coltelli et al.   Coatings

Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin

(2014) C. Valeria L. Giosafatto et al.   CARBOHYDRATE POLYMERS

Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

(2013) Giovanna Rossi Marquez et al.   Food and Bioprocess Technology

RP-HPLC-DAD studies on acrylamide in cereal-based baby foods

(2013) Joanna Michalak et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

HPLC-UV quantitative analysis of acrylamide in baked and deep-fried Chinese foods

(2013) Haiyan Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Production of low fat french-fries with single and multi-layer hydrocolloid coatings

(2012) A. Daraei Garmakhany et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Transglutaminase Crosslinked Pectin- and Chitosan-based Edible Films: A Review

(2011) Raffaele Porta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

(2011) Raquel Medeiros Vinci et al.   FOOD CHEMISTRY

Plasticized methylcellulose coating for reducing oil uptake in potato chips

(2011) María José Tavera-Quiroz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Consumption of fried foods and weight gain in a Mediterranean cohort: The SUN project

(2011) C. Sayon-Orea et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content

(2011) Joanna Michalak et al.   PLANT FOODS FOR HUMAN NUTRITION

Acrylamide Mitigation in Potato Chips by Using NaCl

(2010) Franco Pedreschi et al.   Food and Bioprocess Technology

Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips

(2009) Xiaohui Zeng et al.   FOOD CHEMISTRY

The Italian National Food Consumption Survey INRAN-SCAI 2005–06: main results in terms of food consumption

(2009) Catherine Leclercq et al.   PUBLIC HEALTH NUTRITION

Avaliação da influência de amido e carragena nas características físico-químicas e sensoriais de presunto cozido de peru

(2008) Ricardo Alexandre Pedroso et al.   Food Science and Technology

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

(2007) Frédéric Mestdagh et al.   FOOD CHEMISTRY