1 publication

• Published Subscription 4 Apr 2023

  Acrylamide in deep-frying versus air frying foods and mitigation treatments: a review

  By Juliana de Oliveira, Márcia Filgueiras Rebelo de Matos, Neuza Maria Miranda dos Santos, Laise Cedraz Pinto

  Abstract: Frying can contribute to intensifying oxidative reactions and the formation of acrylamide (AA), which is a compound derived from the Maillard Reaction, potentially toxic. Even so, fried foods are one of the most consumed foods worldwide. Innovative technologies such as air frying (AF) have been developed to this end. Thus, the objectives of this review were to systematize data on AA content in foods, compare the AF technique with immersion …

  Published in Journal of Modern Chemistry & Chemical Technology · Vol. 14, Issue 1, 2023 · pp. 1–8 Read article →