Regulation of acrylamide formation in a starch-based potato strips model by oxygen supplementation in air frying microenvironment
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A starch-based gel model containing asparagine and glucose was established to investigate the inhibition of oxygen on acrylamide formation during air frying. Pre-frying formed a stable starch-lipid crust, reducing acrylamide by 75% compared to non-pre-fried sy... ...
