Reduction of acrylamide formation in potato chips by gamma irradiation and some pretreatments processing
العناوين الأخرى
خفض تكوين الأكريلاميد في شيبسى البطاطس المصنعة باستخدام أشعة جاما و بعض المعاملات الأولية
المؤلفون المشاركون
Afifi, al-Sayyid Ahmad Muhammad
Khalaf, Hasan Hasan Ali
Shrubih, Ashraf Mahdi
al-Basyuni, Khalid Rajai Abd Rabbih
Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid
Salam, Isam
Nasr, Isam Hasan
المصدر
Annals of Agricultural Science, Moshtohor
العدد
المجلد 58، العدد 1 (31 مارس/آذار 2020)، ص ص. 45-52، 8ص.
الناشر
تاريخ النشر
2020-03-31
دولة النشر
مصر
عدد الصفحات
8
التخصصات الرئيسية
الموضوعات
الملخص EN
This work aims to investigate the effect of gamma irradiation doses (0, 3, 5 and 7 kGy), soaking in citric acid (0.5 and 1% ) and calcium chloride (CaCl2) (1 and 2 % ) at 30 and 60 min on the formation of acrylamide in potato chips.
The treated potato slices were fried at 185 ± 5oC for 6 -7 min in an electric fryer with palm oil.
The untreated potato chips had higher acrylamide content than the treated potato chips.
The highest level of acrylamide was found in the samples containing the highest reducing sugars; followed by those contained the moderate level of reducing sugars and the highest level of asparagine.
The chemical composition of the chips was determined at zero time and after cold storage at 4 ±1oC for 30 and 60 days of potato tuber.
Furthermore, changes were noted in the percentage of reducing sugars, asparagine content and acrylamide concentration after the cold storage periods.
The results showed that the formation of acrylamide depend on the frying condition and chemical composition of the samples in particular on the sugar and asparagine content.
Moreover, these results indicated that use of soaking in 2% calcium chloride and 1% citric acid for 60 min may reduce the formation of acrylamide.
Meanwhile, irradiation dose at 5 kGy was the best dose for reducing acrylamide formation.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Basyuni, Khalid Rajai Abd Rabbih& Khalaf, Hasan Hasan Ali& Shrubih, Ashraf Mahdi& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Afifi, al-Sayyid Ahmad Muhammad& Salam, Isam…[et al.]. 2020. Reduction of acrylamide formation in potato chips by gamma irradiation and some pretreatments processing. Annals of Agricultural Science, Moshtohor،Vol. 58, no. 1, pp.45-52.
https://search.emarefa.net/detail/BIM-1080425
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Basyuni, Khalid Rajai Abd Rabbih…[et al.]. Reduction of acrylamide formation in potato chips by gamma irradiation and some pretreatments processing. Annals of Agricultural Science, Moshtohor Vol. 58, no. 1 (2020), pp.45-52.
https://search.emarefa.net/detail/BIM-1080425
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Basyuni, Khalid Rajai Abd Rabbih& Khalaf, Hasan Hasan Ali& Shrubih, Ashraf Mahdi& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Afifi, al-Sayyid Ahmad Muhammad& Salam, Isam…[et al.]. Reduction of acrylamide formation in potato chips by gamma irradiation and some pretreatments processing. Annals of Agricultural Science, Moshtohor. 2020. Vol. 58, no. 1, pp.45-52.
https://search.emarefa.net/detail/BIM-1080425
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-1080425
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر