Acrylamide formation in vegetable oils and animal fats during heat treatment
The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat. Heating asparagine with various cooking oils and animal fat at 180 °C produced varying amounts of acrylamide. The acrylamide in the differ...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54960/ http://psasir.upm.edu.my/id/eprint/54960/ http://psasir.upm.edu.my/id/eprint/54960/1/Acrylamide%20formation%20in%20vegetable%20oils%20and%20animal%20fats%20during%20heat%20treatment.pdf |