Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system

• Main Authors: Daniali, Gisia, Selamat, Jinap, Sanny, Maimunah, Tan, Chin Ping
• Format: Article
• Language: English
• Published: Elsevier 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/72379/1/Effect%20of%20amino%20acids%20and%20frequency%20of%20reuse%20frying%20oils%20at%20different%20temperature%20on%20acrylamide%20formation%20in%20palm%20olein%20and%20soy%20bean%20oils%20via%20modeling%20system.pdf; http://psasir.upm.edu.my/id/eprint/72379/; https://www.sciencedirect.com/science/article/abs/pii/S0308814617317089

This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest am...