The Inhibitory Role of Plant Extracts on Acrylamide Formation in Potato Chips  

作　　者：A. Haj Hosseini Babaei P. Qagharbeigi 

机构地区：[1]Department of Food Science and Chemistry Technology, Danesh Mehvar Alborz Research Center, Qazvin 3414643818, Iran [2]Department of Food Safety and Quality Control, Faculty of Veterinary, Tehran University, Qazvin 3414643818, Iran

出　　处：《Journal of Food Science and Engineering》2011年第3期214-220,共7页食品科学与工程（英文版）（美国）

摘　　要：This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives.

关 键 词：ACRYLAMIDE potato chips reduction antioxidant of thyme extract of cumin. 

分 类 号：S816.7[农业科学—饲料科学] O633.22[农业科学—畜牧学]