The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The...
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| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Technologists
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdf http://psasir.upm.edu.my/id/eprint/35729/ http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract |
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http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdfhttp://psasir.upm.edu.my/id/eprint/35729/
http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract