Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system

Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm super olein (RPSO), sunflower oil (SFO), and soybean oil (SBO), were used for a total...

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书目详细资料
主要作者:	Ahmad, Siti Nur Syahirah
格式:	Thesis
语言:	English
出版:	2021
主题:	Food industry and trade Frying Vegetable oils
在线阅读:	http://psasir.upm.edu.my/id/eprint/104725/1/SITI%20NUR%20SYAHIRAH%20BINTI%20AHMAD%20-%20IR.pdf
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