Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives’ Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps

• Xiang Ma,

  Affiliation Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China

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• Erpei Wang,

  Affiliation Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China

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• Yuyun Lu,

  Affiliation Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China

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• Yong Wang,

  Affiliation Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China

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• Shiyi Ou,

  Affiliation Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China

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• Rian Yan

  * E-mail: yanrian813@gmail.com

  Affiliation Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China

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