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Contribution of lipid towards acrylamide formation during intermittent frying of French fries

This study aims to investigate the influence of lipid towards acrylamide formation during intermittent frying of French fries. A total of 80 frying cycles were performed on par-fried potato strips in different vegetable oils namely as red palm olein, palm olein, sunflower oil and soybean oil while a...

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Bibliographic Details
Main Authors: Kuek, Su Lee, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sanny, Maimunah
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88259/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88259/
https://www.sciencedirect.com/science/article/pii/S0956713520303467#:~:text=Conclusions,acrylamide%20concentration%20in%20French%20fries.
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http://psasir.upm.edu.my/id/eprint/88259/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88259/
https://www.sciencedirect.com/science/article/pii/S0956713520303467#:~:text=Conclusions,acrylamide%20concentration%20in%20French%20fries.

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