Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck

The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin during 60 frying cycles. The acid value of the so...

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Detalles Bibliográficos
Autores principales: Jamali, Muneer Ahmed, Wang, Zhen, Zhu, Yuxia, Zhang, Yawei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909368/
https://www.ncbi.nlm.nih.gov/pubmed/35267259
http://dx.doi.org/10.3390/foods11050626

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909368/
https://www.ncbi.nlm.nih.gov/pubmed/35267259
http://dx.doi.org/10.3390/foods11050626

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