Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying

Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying

This study aimed to investigate the relationship of fatty acids composition (FAC) and total polar compounds (TPC) on acrylamide formation during intermittent frying of French fries. Four vegetable oils namely palm olein, red palm olein, soybean and sunflower oil were subjected to 80 frying cycles ov...

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Bibliographic Details
Main Authors: Su, Lee Kuek, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sanny, Maimunah
Format: Article
Published: Malaysian Palm Oil Board 2022
Online Access:http://psasir.upm.edu.my/id/eprint/100426/
http://jopr.mpob.gov.my/association-of-fatty-acids-and-polar-compound-fractions-with-acrylamide-formation-during-intermittent-frying/
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Institution: Universiti Putra Malaysia

Internet

http://psasir.upm.edu.my/id/eprint/100426/
http://jopr.mpob.gov.my/association-of-fatty-acids-and-polar-compound-fractions-with-acrylamide-formation-during-intermittent-frying/

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