Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide
Sara Pantalone, Vito Verardo, Alberto Zafra‐Gómez, Eduardo Guerra‐Hernández, Angelo Cichelli, Nicola d’Alessandro, Ana María Gómez‐Caravaca
Topics & Concepts
French friesDeep fryingSunflower oilFood scienceAcrylamideChemistryOlive oilPalm oilOrganic chemistryCopolymerPolymerPotato Plant ResearchEdible Oils Quality and AnalysisSesame and Sesamin Research