Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries

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Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries

High concentration of acrylamide had been identified in fried potato products. However, the effect of edible oils and fat-soluble vitamins toward acrylamide had yet to be determined clearly. The objectives of this study were firstly to determine the contribut...

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Bibliographic Details
Main Author:	Kuek, Su Lee
Format:	Thesis
Language:	English
Published:	2020
Subjects:	Oils and fats, Edible French fries Deep frying
Online Access:	http://psasir.upm.edu.my/id/eprint/85748/ http://psasir.upm.edu.my/id/eprint/85748/1/FSTM%202020%2014%20-%20IR.pdf

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