Reduction of Acrylamide formation in Egyptian Food
Wafaa Mahmoud Samy Ahmed;
Abstract
The main objective of this investigation was to study the effect of
different pre-frying treatments on reduction of acrylamide formation of fried
potato. Moreover; the impact of different phenol compounds and leaves on
acrylamide formation was evaluate
different pre-frying treatments on reduction of acrylamide formation of fried
potato. Moreover; the impact of different phenol compounds and leaves on
acrylamide formation was evaluate
Other data
| Title | Reduction of Acrylamide formation in Egyptian Food | Other Titles | تقليل تكوين الأكريلاميد فى الأغذية المصرية | Authors | Wafaa Mahmoud Samy Ahmed | Keywords | Reduction of Acrylamide formation in Egyptian Food | Issue Date | 2013 | Description | The main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato. Moreover; the impact of different phenol compounds and leaves on acrylamide formation was evaluate |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 123330R9662.pdf | 502.83 kB | Adobe PDF | View/Open |
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