Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips
The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.4...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-01-01
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| Series: | Journal of Food and Drug Analysis |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949815000873 |