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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |