000061996 001__ 61996
000061996 005__ 20190709135502.0
000061996 0247_ $$2doi$$a10.14674/1120-1770/ijfs.v713
000061996 0248_ $$2sideral$$a100980
000061996 037__ $$aART-2017-100980
000061996 041__ $$aeng
000061996 100__ $$0(orcid)0000-0001-6013-3399$$aGuillén, S.$$uUniversidad de Zaragoza
000061996 245__ $$aEffectiveness of a temperature control system in home induction hobs to reduce acrylamide formation during pan frying
000061996 260__ $$c2017
000061996 5060_ $$aAccess copy available to the general public$$fUnrestricted
000061996 5203_ $$aThree trials were conducted to determine the influence of the use of temperature control systems on physico-chemical characteristics and acrylamide formation in the domestic preparation of potatoes. French fries were pre-treated by soaking in water or acidified water, and then they were cooked using a range of home-cooking procedures. Soaking raw potatoes in acidified water (pH=3.17) before frying at a controlled temperature (180 °C) was the most efficient pretreatment for reducing acrylamide formation (76%). For the same temperature, roasted frozen par-fried potatoes contained less fat and acrylamide than similar pan-fried potatoes. Potatoes butter fried at 140 °C had an acrylamide concentration similar to that of potatoes fried in oil at 180 °C, but this value was reduced by 71% when the frying was carried out using a temperature control system. Controlling the frying temperature reduced acrylamide formation at all the temperatures studied.
000061996 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000061996 590__ $$a0.615$$b2017
000061996 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b109 / 133 = 0.82$$c2017$$dQ4$$eT3
000061996 592__ $$a0.268$$b2017
000061996 593__ $$aFood Science$$c2017$$dQ3
000061996 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000061996 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000061996 700__ $$aSalvador M.L.
000061996 700__ $$aMartorell, I.
000061996 700__ $$aCorrales, A.
000061996 700__ $$aGranby, K.
000061996 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000061996 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000061996 773__ $$g29 (2017), 443-453$$pItal. j. food. sci.$$tItalian journal of food science$$x1120-1770
000061996 8564_ $$s240254$$uhttps://zaguan.unizar.es/record/61996/files/texto_completo.pdf$$yVersión publicada
000061996 8564_ $$s75613$$uhttps://zaguan.unizar.es/record/61996/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000061996 909CO $$ooai:zaguan.unizar.es:61996$$particulos$$pdriver
000061996 951__ $$a2019-07-09-11:47:06
000061996 980__ $$aARTICLE