Fig. 1.
Water activity, acryalmide (AA) and 5-hydroxymethylfurfural (HMF) contents during frying of reconstituted potato chips at different temperatures (n = 3), (a) Acrylamide (AA) (mg kg−1) contents during frying of reconstituted potato chips at different temperature (n = 3); (b) Water activity contents during frying of reconstituted potato chips at different temperature (n = 3); (c) 5-hydroxymethylfurfural (HMF) (mg kg−1) contents during frying of reconstituted potato chips at different temperature (n = 3)