Lv1
60 积分 2024-04-21 加入
Simultaneous inhibition of acrylamide and oil uptake in deep fat fried potato strips using gum Arabic-based coating incorporated with antioxidants extracted from spices
1个月前
已完结
Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips
1个月前
已完结
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries
1个月前
已完结
Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels
1个月前
已完结
Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips
1个月前
已完结
Effect of Zedo Gum‐Based Coatings Containing Tarragon and Zataria multiflora Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips
1个月前
已完结
Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods
1个月前
已完结
Effect of ultrasound assisted novel and conventional frying on Maillard reaction products and quality of jackfruit chips
1个月前
已完结
Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets
1个月前
已完结
DNA repair by photolyases
3个月前
已完结
皖公网安备34019202002308
