Food chemistryAcrylamideCookingHot TemperatureFlavoring AgentsTaste
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
Published: 202610.1016/j.foodchem.2025.147172
Abstract
This study comprehensively investigated the effects of four domestic reheating methods (air frying, oven baking, pan frying, and deep frying) on flavor profiles and acrylamide formation in hash browns. Gas chromatography-mass spectrometry, liquid chr…
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