Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four types of polycyclic aromatic hydrocarbons (PAHs)...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Jong-Sun, Han, Ji-Won, Jung, Munyhung, Lee, Kwang-Won, Chung, Myung-Sub
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278627/
https://www.ncbi.nlm.nih.gov/pubmed/32375322
http://dx.doi.org/10.3390/foods9050573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278627/
https://www.ncbi.nlm.nih.gov/pubmed/32375322
http://dx.doi.org/10.3390/foods9050573

Ejemplares similares