Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries
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...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
School of Medical Sciences, Universiti Sains Malaysia
2018
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| 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 |
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Internet
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.pdfhttp://psasir.upm.edu.my/id/eprint/72408/
http://www.mjms.usm.my/newsletter/mjms25052018.html