Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein

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Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein

3-monochloro-1,2-propanediol (3-MCPD) esters and glycidyl ester (GE) are thermally induced contaminants formed during high-temperature processes, such as deep-fat frying (DFF). In this study, the levels of 3-MCPD esters and GE formed during the frying of carbohydrate-rich and protein-rich foods in d...

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Bibliographic Details
Main Author:	Wong, Yu Hua
Format:	Thesis
Language:	English
Published:	2016
Online Access:	http://psasir.upm.edu.my/id/eprint/69478/ http://psasir.upm.edu.my/id/eprint/69478/1/FSTM%202016%2030%20IR.pdf

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