Effects of different types of oil and storage conditions on acrylamide formation in sweet potato Ipomoea batatas L. lam chips
Acrylamide, a carcinogen compound is usually generated in carbohydraterich processed food during heat treatment. The objectives of this study were firstly to evaluate the precursors of acrylamide formation in sweet potato chips via ten similar consecutive deep-frying experiments with each type of v...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2014
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/43010/1/FSTM%202014%203R.pdf |