Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 fry...

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Detalles Bibliográficos
Autores principales: Ahmad, Siti Nur Syahirah, Tarmizi, Azmil Haizam Ahmad, Razak, Raznim Arni Abd, Jinap, Selamat, Norliza, Saparin, Sulaiman, Rabiha, Sanny, Maimunah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912009/
https://www.ncbi.nlm.nih.gov/pubmed/33513727
http://dx.doi.org/10.3390/foods10020257

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912009/
https://www.ncbi.nlm.nih.gov/pubmed/33513727
http://dx.doi.org/10.3390/foods10020257

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