Correlation of acrylamide with precursors and colour in frozen par-fried french fries
The aim of this study was to verify the occurrence of acrylamide formation after final frying and to study the correlation of acrylamide content with amino acids, reducing sugars and moisture content in frozen French fries samples, also to investigate acrylamide formation and reducing sugar content...
Saved in:
Main Author: | Baroogh, Babak Hatami |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2012
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/32367/1/FSTM%202012%2016R.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
by: Zakaria, Adilah
Published: (2016) -
Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
by: Kuek, Su Lee
Published: (2020) -
Effect of fat soluble antioxidant in vegetable oils on acrylamide formation in french fries and chemical model system
by: Kamarudin, Siti Asiah
Published: (2017) -
Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
by: Jaswir, Irwandi
Published: (2000) -
Effects of different types of oil and storage conditions on acrylamide formation in sweet potato Ipomoea batatas L. lam chips
by: Lim, Pek Kui
Published: (2014)