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Effect of air frying, oven baking, pan frying, and deep frying on flavor profile and acrylamide formation in reheated hash browns

Run Shi; Qiqi Mi; Renjie Zhao; Qiannan Liu; Jing Li; Wei Liu; Ruixuan Zhao; Honghai Hu
Food Chemistry · Vol. 498 · pp. 147172 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume498
Pages147172
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147172
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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