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Updated: Apr 8, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
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烯胺在空气炸条中的分布特征和形成机制

Jing Li1, Niansi Zhao2, Xiaotian Huang3

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; FoShan ShunDe Midea Electrical Heating Appliances Manufacturing Co., Ltd, Foshan, Guangdong 528311, People's Republic of China.

Food chemistry
|March 7, 2025
PubMed
概括

在高空气流速下炸土豆条带会增加烯胺的形成,特别是在边缘. 降低空气流可以帮助减少土豆产品中的烯胺.

关键词:
5 - - 氧甲基硫醇.烯胺是什么 烯胺是什么在空中炸.低场核磁共振是一种低场核磁共振.磁共振成像技术 磁共振成像技术马条条条条的马条条条条条条条条条条条条条条条条条条.

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