MITIGACIÓN DE LA FORMACIÓN DE ACRILAMIDA EN PAPAS FRITAS TIPO CHIPS MEDIANTE LA ADICIÓN DE ANTIOXIDANTES FENÓLICOS DE INCA MUÑA (Clinopodium bolivianum)
Abstract:ACRYLAMIDE MITIGATION IN POTATO CHIPS BY ADDITION OF POLYPHENOLS FROM INCA MUÑA (Chenopodium bolivianum). The aim of this study was to evaluate the influence of Inca muña phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at atmospheric pressure and by vacuum impregnation (VI) at 80 kPa for 10 min. In both cases, two antioxidant concentrations were used (1 and 2 mg Gallic acid equivalen… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.