Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils

The physicochemical properties of five vegetable oils (peanut, corn, rapeseed, sunflower seed, and soybean) and their impact on the development of heterocyclic aromatic amines (HAAs) in pan-fried bacon and in the remaining oil were investigated. Corn oil led to the lowest total free amino acids (FAA...

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Detalles Bibliográficos
Autores principales: Du, Hongzhen, Wang, Ziyi, Li, Yuexin, Liu, Qian, Chen, Qian, Kong, Baohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656184/
https://www.ncbi.nlm.nih.gov/pubmed/36360104
http://dx.doi.org/10.3390/foods11213491

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656184/
https://www.ncbi.nlm.nih.gov/pubmed/36360104
http://dx.doi.org/10.3390/foods11213491

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