Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.

@article{Zhang2007AdditionOA,
  title={Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.},
  author={Yu Zhang and Jie Chen and Xiaoling Zhang and Xiaoqin Wu and Ying Zhang},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 2},
  pages={523-8}
}
The present study was to demonstrate the efficiency of antioxidant of bamboo leaves (AOB) on the reduction of acrylamide during thermal processing and to summarize the optimal level of AOB applied in potato-based products. Potato crisps and French fries were immersed into different contents of AOB solution, and the frying processing parameters were optimized. The acrylamide content was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sensory evaluation was performed… CONTINUE READING