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Effect of browning reaction

Figure 9. Effects of browning reaction products for the autoxidation of potato chips at 50°C. Potatoes were sliced with deep-fat-fried in soybean oil with our without browning reaction products. Symbols are o — o, POV and o — o, CV of soybean oil in potato chips (control), — , POV and -—, CV of soybean oil browning reaction products (10%) in potato chips. Arrows indicate the development of oxidized flavor. Figure 9. Effects of browning reaction products for the autoxidation of potato chips at 50°C. Potatoes were sliced with deep-fat-fried in soybean oil with our without browning reaction products. Symbols are o — o, POV and o — o, CV of soybean oil in potato chips (control), — , POV and -—, CV of soybean oil browning reaction products (10%) in potato chips. Arrows indicate the development of oxidized flavor.
Chan, R.I.M., 1982, Inhibitory effect of browning reaction products and phenolic compounds on careinogen-induced mutagenesis,... [Pg.23]

Pokomy, J., Effect of browning reactions on the formation of flavor substances, Nahrung, 24(2), p. 115, 1980. [Pg.134]

See other pages where Effect of browning reaction is mentioned: [Pg.200]   
See also in sourсe #XX -- [ Pg.379 , Pg.384 ]



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