HomeResultsPublicationsEfficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure

Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure

Published 2020

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Publication details

Journal : Integrative Food, Nutrition and Metabolism , vol. 7 , p. 2–7 , 2020

International Standard Numbers :
Printed : 2056-8339

Publication type : Academic article

Contributors : Slinde, Erik; Skrede, Anders; Enersen, Grethe; Baardseth, Pernille; Blom, Hans; Sundt, Thea W; Skrede, Grete

Links :
DOI : doi.org/10.15761/IFNM.1000283

Research areas

Food processing technologies

Shelf life and food safety

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

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