Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system

Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system

This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest am...

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Bibliographic Details
Main Authors: Daniali, Gisia, Selamat, Jinap, Sanny, Maimunah, Tan, Chin Ping
Format: Article
Language:English
Published: Elsevier 2018
Online Access:http://psasir.upm.edu.my/id/eprint/72379/
http://psasir.upm.edu.my/id/eprint/72379/1/Effect%20of%20amino%20acids%20and%20frequency%20of%20reuse%20frying%20oils%20at%20different%20temperature%20on%20acrylamide%20formation%20in%20palm%20olein%20and%20soy%20bean%20oils%20via%20modeling%20system.pdf

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