Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality.

Food Sci Nutr · 2026 · PMC13260683 · PMID 42294068

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an increasing trendno p-value reported

It was observed that the uptake showed an increasing trend at the highest air velocity and exhibited slight variations depending on the tray position.

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