Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein
3-monochloro-1,2-propanediol (3-MCPD) esters and glycidyl ester (GE) are thermally induced contaminants formed during high-temperature processes, such as deep-fat frying (DFF). In this study, the levels of 3-MCPD esters and GE formed during the frying of carbohydrate-rich and protein-rich foods in d...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2016
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/69478/1/FSTM%202016%2030%20IR.pdf http://psasir.upm.edu.my/id/eprint/69478/ |
| الوسوم: |
إضافة وسم
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