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The effects of quality changes in vegetable oils on the formation and absorption of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) during deep-frying of potato chips

Wei Ping Quek, Yi Hui Ong, Michelle Khai Khun Yap, Yee‐Ying Lee, Nur Azwani Ab Karim, Chien Lye Chew, Eng‐Seng Chan

2023Food Control15 citationsDOI

Topics & Concepts

Food scienceChemistrySunflower oilSunflowerCanolaDeep fryingSoybean oilHorticultureBiologyEdible Oils Quality and AnalysisEssential Oils and Antimicrobial ActivityPotato Plant Research
The effects of quality changes in vegetable oils on the formation and absorption of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) during deep-frying of potato chips | Litcius