Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

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Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160 °C and 180 °C) of potato chips (0%, 1...

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Bibliographic Details
Main Authors:	Wong, Yu Hua, Muhamad, Halimah, Abas, Faridah, Lai, Oi Ming, Nyam, Kar Lin, Tan, Chin Ping
Format:	Article
Language:	English
Published:	Elsevier 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/61674/ http://psasir.upm.edu.my/id/eprint/61674/1/Effects%20of%20temperature%20and%20NaCl%20on%20the%20formation%20of%203-MCPD%20esters%20.pdf

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