Reduction of acrylamide formation in potato chips during deep-frying in sunflower oil using pomegran...
Reduction of acrylamide formation in potato chips during deep-frying in sunflower oil using pomegranate peel nanoparticles extract
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Publisher
New York: Springer US
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Language
English
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New York: Springer US
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Contents
Lyophilized pomegranate peel nanoparticles extract (LPP-NPsE) is rich in bioactive compounds and could be applied as a natural antioxidant. This study evaluated the effect of using LPP-NPsE as an antioxidant on the oxidative stability of sunflower oil and reducing of acrylamide induction in potato chips during deep frying. LPP-NPsE was incorporated...
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Full title
Reduction of acrylamide formation in potato chips during deep-frying in sunflower oil using pomegranate peel nanoparticles extract
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TN_cdi_proquest_journals_2274123723
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2274123723
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ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-019-00252-y
