Contribution of lipid towards acrylamide formation during intermittent frying of French fries
Su Lee Kuek, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Jinap Selamat, Norliza Saparin, Maimunah Sanny
Topics & Concepts
French friesAcrylamideChemistryFood scienceSunflower oilSoybean oilDeep fryingPalm oilLipid oxidationOrganic chemistryAntioxidantPolymerCopolymerPotato Plant ResearchEdible Oils Quality and AnalysisSesame and Sesamin Research