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...
Saved in:
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. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying
by: Su, Lee Kuek, et al.
Published: (2022) -
Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets
by: Ahmad, Siti Nur Syahirah, et al.
Published: (2021) -
Effect of frying instructions for food handlers on acrylamide concentration in French fries : an explorative study.
by: Sanny, Maimunah, et al.
Published: (2013) -
Effect of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries
by: Abdul Hamid, N., et al.
Published: (2019) -
Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
by: Kuek, Su Lee
Published: (2020)