Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system

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Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm super olein (RPSO), sunflower oil (SFO), and soybean oil (SBO), were used for a total...

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Bibliographic Details
Main Author:	Ahmad, Siti Nur Syahirah
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Food industry and trade Frying Vegetable oils
Online Access:	http://psasir.upm.edu.my/id/eprint/104725/ http://psasir.upm.edu.my/id/eprint/104725/1/SITI%20NUR%20SYAHIRAH%20BINTI%20AHMAD%20-%20IR.pdf

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