Characterization of the Maillard reaction in bread crisps Effective ways of decreasing acrylamide content in potato crisps during processing Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Influence of variety and processing conditions on acrylamide levels in fried potato crisps. The effects of oils and frying temperatures on the texture and fat content of potato crisps Learning Chemistry and beyond with a Lesson Plan on Potato Crisps, Which Follows a Socio-Critical and Problem-Oriented Approach to C... Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries
