The impact of different washing regimes on potato slice sugar concentration were studied within a crisp manufacturing factory, to optimise sugar removal. The variation in acr levels that arises in the manufacture of crisps has also been investigated. Historical industrial processing data was analysed to identify manufacturing conditions that lead to high Acr formation during crisps production.
|Number of pages||1|
|Publication status||Published - 21 Sep 2021|
|Event||14th Triennial International Symposium on the Maillard Reaction: Protein glycation in food, health and disease - Virtual conference, Doha, Qatar|
Duration: 20 Sep 2021 → 24 Sep 2021
Conference number: 14th
|Conference||14th Triennial International Symposium on the Maillard Reaction|
|Period||20/09/21 → 24/09/21|