Effects of different types of oil and storage conditions on acrylamide formation in sweet potato Ipomoea batatas L. lam chips

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Effects of different types of oil and storage conditions on acrylamide formation in sweet potato Ipomoea batatas L. lam chips

Acrylamide, a carcinogen compound is usually generated in carbohydraterich processed food during heat treatment. The objectives of this study were firstly to evaluate the precursors of acrylamide formation in sweet potato chips via ten similar consecutive deep-frying experiments with each type of v...

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Bibliographic Details
Main Author:	Lim, Pek Kui
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Sweet potatoes Potato chips - Storage Acrylamide
Online Access:	http://psasir.upm.edu.my/id/eprint/43010/ http://psasir.upm.edu.my/id/eprint/43010/1/FSTM%202014%203R.pdf

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