Inhibition of nanoencapsulated chitiosan on acrylamide formation in the fried potato ball during baking
碩士 === 輔仁大學 === 食品科學系碩士班 === 103 === Acrylamide (AA) can be formed during high-temperature frying or baking of potato products in presence of both free asparagine and reducing sugars. AA is carcinogenic and neurotoxic. It is of our interest to use nanoencapsulated chitosan (NC) to inhibit the AA for...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/55220531163092788026 |