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
High concentration of acrylamide had been identified in fried potato products. However, the effect of edible oils and fat-soluble vitamins toward acrylamide had yet to be determined clearly. The objectives of this study were firstly to determine the contribut...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2020
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/85748/1/FSTM%202020%2014%20-%20IR.pdf |
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