Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes.

Vargas-Finaflor PG, Obispo-Gavino EO, Contreras-Liza SE, Acha DMH, Macavilca EA, Cruz AGYS, Lozada-Urbano M.

Open source

DOI: 10.1155/ijfo/5685019
Published: 2026-04-24
Container: Int J Food Sci
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/5685019,
  title = {Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes.},
  author = {Vargas-Finaflor PG and  Obispo-Gavino EO and  Contreras-Liza SE and  Acha DMH and  Macavilca EA and  Cruz AGYS and  Lozada-Urbano M.},
  year = {2026},
  journal = {Int J Food Sci},
  doi = {10.1155/ijfo/5685019},
  url = {https://doi.org/10.1155/ijfo/5685019}
}

RIS

TY  - JOUR
TI  - Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes.
AU  - Vargas-Finaflor PG
AU  -  Obispo-Gavino EO
AU  -  Contreras-Liza SE
AU  -  Acha DMH
AU  -  Macavilca EA
AU  -  Cruz AGYS
AU  -  Lozada-Urbano M.
PY  - 2026
JO  - Int J Food Sci
DO  - 10.1155/ijfo/5685019
UR  - https://doi.org/10.1155/ijfo/5685019
ER  -

APA

PG, V., EO, O., SE, C., DMH, A., EA, M., AGYS, C., & M., L. (2026). Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes.. Int J Food Sci. https://doi.org/10.1155/ijfo/5685019

Source records

europe-pmc · retrieved 2026-09-26T22:04:06.196Z
doaj · retrieved 2026-09-26T22:04:06.198Z