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Effects of processing conditions on acrylamide levels in local tapioca chips

Acrylamide is a toxic chemical formed when certain starchy foods are cooked or processed. Generally, the production of acrylamide in food is associated with high temperature processing (cooking) method such as frying and baking. This study was carried out to investigate the effects of such processin...

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Opis bibliograficzny
Główni autorzy:	Noor Fadilah Mohd Bakri, Mohd Suhaimi Alias, Nur Arma Ariza Alias
Format:	Journal Contribution
Język:	English
Wydane:	2020
Hasła przedmiotowe:	Tapioca Acrylamide Food processing Toxic substances High temperature Cooking Frying Baking Heating Snack foods Manihot esculenta Centrifugation Food industry
Dostęp online:	http://agris.upm.edu.my:8080/dspace/handle/0/17093
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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