Impact of vacuum frying on quality of potato crisps and frying oil

•Vacuum frying reduced acrylamide content in potato crisps by 98%.•Vacuum fried crisps have better nutritional parameters.•Vacuum frying lowered the extent of heat-induced changes in the frying oil.•DART-MS enabled good differentiation of vacuum and conventional frying oil. This research was focused...

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Veröffentlicht in:	Food chemistry 2018-02, Vol.241, p.51-59
Hauptverfasser:	Belkova, Beverly, Hradecky, Jaromir, Hurkova, Kamila, Forstova, Veronika, Vaclavik, Lukas, Hajslova, Jana
Format:	Artikel
Sprache:	eng
Schlagworte:	3-MCPD esters Acrylamide Alkyl pyrazines alpha-Chlorohydrin Conventional frying Cooking Food Handling Hot Temperature Oil oxidation Potato crisps Solanum tuberosum Vacuum Vacuum frying
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