Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries

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Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries

Background: This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries. Methods: Three vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in thes...

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Bibliographic Details
Main Authors:	Kamarudin, Siti Asiah, Selamat, Jinap, Sukor, Rashidah, Foo, Siew Pheng, Sanny, Maimunah
Format:	Article
Language:	English
Published:	School of Medical Sciences, Universiti Sains Malaysia 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72408/ http://psasir.upm.edu.my/id/eprint/72408/1/Effect%20of%20fat-soluble%20anti-oxidants%20in%20vegetable%20oils%20on%20acrylamide%20concentrations%20during%20deep-fat%20frying%20of%20French%20fries.pdf

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