Effect of fat soluble antioxidant in vegetable oils on acrylamide formation in french fries and chemical model system

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Effect of fat soluble antioxidant in vegetable oils on acrylamide formation in french fries and chemical model system

Acrylamide, a carcinogen is usually generated in carbohydrate rich heated foods. Among the parameters affecting the concentration of acrylamide in foods, the effect of fat soluble antioxidants has not yet been elucidated satisfactorily. The objective of this study was first to evaluate the effect of...

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Bibliographic Details
Main Author:	Kamarudin, Siti Asiah
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Acrylamide Vitamins, Fat-soluble Antioxidants
Online Access:	http://psasir.upm.edu.my/id/eprint/77768/ http://psasir.upm.edu.my/id/eprint/77768/1/FSTM%202018%2034%20ir.pdf

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