Works (2)
Updated: July 5th, 2023 15:44
2014 journal article
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 62(1), 310–316.
author keywords: sweet potatoes; Ipomoea batatas; sugars; asparagine; acrylamide French fries
MeSH headings : Acrylamide / chemistry; Cooking / methods; Hot Temperature; Ipomoea batatas / chemistry; Maillard Reaction; Plant Tubers / chemistry
TL;DR:
SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2013 review
Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials
[Review of ]. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 18(4), 324–333.
author keywords: Sensory texture; Food structure; Oral processing
TL;DR:
The investigation of structure–oral processing–texture interrelations is just starting as a research focus, and factors including non-universal and inconsistent sensory terminology, omission of consideration for structural changes incurred by oral processes, and the lack of cross-disciplinary investigations hamper progress in this field.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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