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Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

Raquel Lucas-González; Celia Carrillo; Laura Purriños; Mirian Pateiro; Roberto Bermúdez; José Manuel Lorenzo
Food Chemistry · Vol. 460 · pp. 140535 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume460
Pages140535
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140535
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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