Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries

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Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries

Aldehydes are the decomposed compounds formed by the thermal decomposition and oxidation of cooking oil during frying. The formation of such oxidation compounds in the frying oil is one of the most critical concerns for consumers. In most cases, they are known as unhealthy compounds, which cause...

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Bibliographic Details
Main Author:	Zakaria, Adilah
Format:	Thesis
Language:	English
Published:	2016
Subjects:	French fries Cooking (Potatoes)
Online Access:	http://psasir.upm.edu.my/id/eprint/69456/ http://psasir.upm.edu.my/id/eprint/69456/1/FSTM%202016%2022%20IR.pdf

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