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Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric Mestdagh, Tineke De Wilde, Stéphanie Fraselle, Yasmine Govaert, Wilfried C. Ooghe, J. M. Degroodt, Roland Verhé, Carlos Van Peteghem, Bruno De Meulenaer

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Key concepts: Blanching, Acrylamide, French fries, Food science, Chemistry, Extraction (chemistry), Sugar, Reducing sugar

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Optimization of the blanching process to reduce acrylamide in fried potatoes — Research Paper | ScholarLens