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Author

Mohsen Askar

National Research Centre, Egypt
1 article in our journals

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Research ArticleOpen accessImpact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato ChipsSamir Abdel-Monem Ahmed Ismial, Rehab Farouk Mohammed Ali, Mohsen Askar, Wafaa Mahmoud SamyThe main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato Moreover; the impact of different phenol compounds and leaves on acrylamide formation was evaluated. In addition, the effects of these treatments on the sensorial quality of fried potato chips were studied. Results showed that blanching process caused … …American Journal of Biochemistry and Biotechnology, Vol. 9, Issue 2 · 20 Jun 2013 · 8,357 accessesView PDFCite