Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries

• Main Authors: Kamarudin, Siti Asiah, Selamat, Jinap, Sukor, Rashidah, Foo, Siew Pheng, Sanny, Maimunah
• Format: Article
• Language: English
• Published: School of Medical Sciences, Universiti Sains Malaysia 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/72408/1/Effect%20of%20fat-soluble%20anti-oxidants%20in%20vegetable%20oils%20on%20acrylamide%20concentrations%20during%20deep-fat%20frying%20of%20French%20fries.pdf; http://psasir.upm.edu.my/id/eprint/72408/; http://www.mjms.usm.my/newsletter/mjms25052018.html
• Institution: Universiti Putra Malaysia

Background: This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries. Methods: Three vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in thes...