지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 407 - 412 (6page)
이용수
초록· 키워드
오류제보하기
The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.
목차
등록된 정보가 없습니다.
참고문헌 (22)
참고문헌 신청
AOAC / 1995 / Official methods of analysis(16th ed.) / AOAC
Brown R. / Formation, occurrence and strategies to address acrylamide in food; food Advisory Committee Meeting Acrylamide
최동미 / 2007 / 가공식품 중 아크릴아마이드 분석 / 분석과학 20(2):164~169
FDA(Food and Drug Administration). / Acrylamide questions and answer. Additional information on acrylamide, diet, and food storage and preparation
Gökmen V / 2007 / Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries / Food Chem 101:791~798
Brown R. / Formation, occurrence and strategies to address acrylamide in food; food Advisory Committee Meeting Acrylamide
최동미 / 2007 / 가공식품 중 아크릴아마이드 분석 / 분석과학 20(2):164~169
FDA(Food and Drug Administration). / Acrylamide questions and answer. Additional information on acrylamide, diet, and food storage and preparation
Gökmen V / 2007 / Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries / Food Chem 101:791~798
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