Alimentos de origen vegetal: procesado, calidad e ingredientes funcionales
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Universidad de Antioquia
Medellín, ColombiaPublicacións en colaboración con investigadores/as de Universidad de Antioquia (4)
2022
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Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries
Food Science and Biotechnology, Vol. 31, Núm. 12, pp. 1547-1558
2020
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Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips
Journal of Food Process Engineering, Vol. 43, Núm. 5
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Formation of acrylamide and other heat-induced compounds during panela production
Foods, Vol. 9, Núm. 4