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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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| Опубликовано в: : | Malays J Med Sci |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Penerbit Universiti Sains Malaysia
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6419885/ https://ncbi.nlm.nih.gov/pubmed/30914869 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.21315/mjms2018.25.5.12 |
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