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芬兰赫尔辛基大学食品技术研究所专家发现,在制作炸薯条的过程中,使用类黄酮可大大减少炸薯条内的致癌物质丙烯酰胺。 1公斤炸薯片的丙烯酰胺含量约为1000微克,炸薯条为400微克。而据世界卫生组织
Experts at the Institute of Food Technology, University of Helsinki, Finland, found that the use of flavonoids in making French fries can greatly reduce the carcinogen acrylamide in french fries. The 1 kg potato chips contain about 1,000 micrograms of acrylamide and 400 micrograms of French fries. According to the World Health Organization