Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160 °C and 180 °C) of potato chips (0%, 1...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61674/1/Effects%20of%20temperature%20and%20NaCl%20on%20the%20formation%20of%203-MCPD%20esters%20.pdf http://psasir.upm.edu.my/id/eprint/61674/ https://www.sciencedirect.com/science/article/pii/S0308814616315254 |
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