Acrylamide formation in vegetable oils and animal fats during heat treatment

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...

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Bibliographic Details
Main Authors: Daniali, G., Jinap, S., Hajeb, P., Sanny, M., Tan, C. P.
Format: Article
Language:English
Published: Elsevier 2016
Online Access: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

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