Effect of fat soluble antioxidant in vegetable oils on acrylamide formation in french fries and chemical model system
Acrylamide, a carcinogen is usually generated in carbohydrate rich heated foods. Among the parameters affecting the concentration of acrylamide in foods, the effect of fat soluble antioxidants has not yet been elucidated satisfactorily. The objective of this study was first to evaluate the effect of...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2017
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/77768/1/FSTM%202018%2034%20ir.pdf |