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This study aimed at examining potential risks and benefits associated with the frying process for potato crisps. The effects of reducing sugars, frying temperature and time on acrylamide and total antioxidant capacity (TAC) of potato crisps were studied. TAC of potato crisps ranged between 13 and 68mmolTrolox Eq./kg, depending on the sugar concentration and frying conditions. Acrylamide and TAC variables...
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