Fatty acid composition and acrylamide determination of industrial battered vegetables

Fatty acid composition and acrylamide determination of industrial battered vegetables

Raw and cooked vegetables are consumed worldwide. Different cooking methods can be applied, There are different cooking methods for vegetables, but one of the most appreciated preferred is frying battered or breaded vegetables. The first aim of this work is the comparison in terms of fatty acid comp...

Full description

Saved in:
Bibliographic Details
Main Authors: Giulia Gentile, Lorenza Marinaccio, Gokhan Zengin, Angelo Cichelli, Silvia Minetti, Lorenzo Cerretani, Federica Flamminii, Azzurra Stefanucci, Adriano Mollica
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
Health
Nutrition
Battered Vegetables
Fatty acids
Acrylamide
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225005566
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2772502225005566

Similar Items