The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips

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The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips

The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The...

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Bibliographic Details
Main Authors:	Lim, Pek Kui, Selamat, Jinap, Sanny, Maimunah, Tan, Chin Ping, Khatib, Alfi
Format:	Article
Language:	English
Published:	Institute of Food Technologists 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/35729/ http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdf

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