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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Detalles Bibliográficos
Autores principales: Kamarudin, Siti Asiah, Jinap, Selamat, Sukor, Rashidah, Foo, Siew Pheng, Sanny, Maimunah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Penerbit Universiti Sains Malaysia 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6419885/
https://www.ncbi.nlm.nih.gov/pubmed/30914869
http://dx.doi.org/10.21315/mjms2018.25.5.12

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6419885/
https://www.ncbi.nlm.nih.gov/pubmed/30914869
http://dx.doi.org/10.21315/mjms2018.25.5.12

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