Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
Aldehydes are the decomposed compounds formed by the thermal decomposition and oxidation of cooking oil during frying. The formation of such oxidation compounds in the frying oil is one of the most critical concerns for consumers. In most cases, they are known as unhealthy compounds, which cause...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2016
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/69456/1/FSTM%202016%2022%20IR.pdf |
| الوسوم: |
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