Arezo Torang

[ 1 ] - Acrylamide Reduction in Potato Crisps using: Asparaginase from Candida utilis, Commercial Asparaginase, Salt Immersion, and pH Treatment

This paper investigates the reduction of acrylamide formation in potato crisps as a result of asparaginase treatment, using calcium chloride and sodium chloride solutions with different concentrations, immersion in different pH solutions, and different frying conditions. The main aim is to compare the reduction of acrylamide in potato crisps using two kinds of asparaginase enzyme; the first enz...