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연구논문 : 튀김 전 후렌치후라이의 전처리가 아크릴아마이드 생성 및 품질특성에 미치는 영향
김천제 ( Cheon Jei Kim ),김진만 ( Jin Mam Kim ),최윤상 ( Yun Sang Choi ),최지훈 ( Ji Hun Choi ),구본규 ( Bon Kou Koo ),라임정 ( In Joung La ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4
The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.