Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 fry...

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Bibliografske podrobnosti
izdano v:Foods
Main Authors: Ahmad, Siti Nur Syahirah, Tarmizi, Azmil Haizam Ahmad, Razak, Raznim Arni Abd, Jinap, Selamat, Norliza, Saparin, Sulaiman, Rabiha, Sanny, Maimunah
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2021
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Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7912009/
https://ncbi.nlm.nih.gov/pubmed/33513727
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020257
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