Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
Pada April 2002, ‘Swedish National Food Authority (SNFA) telah mengumumkan penemuaan pembentukan akrilamida di dalam makanan yang berasaskan kanji, di mana ianya di bakar atau di goreng pada suhu yang tinggi terutamanya kentang goreng dan didalam pelbagai jenis makanan bergoreng. In April 2002, S...
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| Format: | Thesis |
| Language: | English |
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2006
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| Online Access: | http://eprints.usm.my/8864/ |
| Abstract | Abstract here |
| _version_ | 1854966510801387520 |
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| author | Hussein, Rabeaah |
| author_facet | Hussein, Rabeaah |
| author_sort | Hussein, Rabeaah |
| description | Pada April 2002, ‘Swedish National Food Authority (SNFA) telah mengumumkan penemuaan pembentukan akrilamida di dalam makanan yang berasaskan kanji, di mana ianya di bakar atau di goreng pada suhu yang tinggi terutamanya kentang goreng dan didalam pelbagai jenis makanan bergoreng.
In April 2002, Swedish National Food Authority (SNFA) announced the discovery of high levels of Acrylamide formation in a wide range of starch-based foods, which are fried or baked at high temperatures particularly French fries, crisps and various fried foods.Acrylamide is a synthetic monomer.
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| first_indexed | 2025-10-17T07:53:13Z |
| format | Thesis |
| id | usm-8864 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T07:53:13Z |
| publishDate | 2006 |
| record_format | eprints |
| record_pdf | Abstract |
| spelling | usm-88642017-03-22T01:59:54Z http://eprints.usm.my/8864/ Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. Hussein, Rabeaah RA1190-1270 Toxicology. Poisons Pada April 2002, ‘Swedish National Food Authority (SNFA) telah mengumumkan penemuaan pembentukan akrilamida di dalam makanan yang berasaskan kanji, di mana ianya di bakar atau di goreng pada suhu yang tinggi terutamanya kentang goreng dan didalam pelbagai jenis makanan bergoreng. In April 2002, Swedish National Food Authority (SNFA) announced the discovery of high levels of Acrylamide formation in a wide range of starch-based foods, which are fried or baked at high temperatures particularly French fries, crisps and various fried foods.Acrylamide is a synthetic monomer. 2006-04 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/8864/1/ANALYSIS_OF_ACRYLAMIDE_MONOMER_FORMATION_IN_REFINED%2C_BLEACHED_AND_DEODORISED_PALM_OLEIN_DURING_DEEP_FRYING_OF_FRENCH_FRIES.pdf Hussein, Rabeaah (2006) Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | RA1190-1270 Toxicology. Poisons Hussein, Rabeaah Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. |
| title | Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. |
| title_full | Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. |
| title_fullStr | Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. |
| title_full_unstemmed | Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. |
| title_short | Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. |
| title_sort | analysis of acrylamide monomer formation in refined bleached and deodorised palm olein during deep frying of french fries ra1242 a33 r114 2006 f rb |
| topic | RA1190-1270 Toxicology. Poisons |
| url | http://eprints.usm.my/8864/ |
| work_keys_str_mv | AT husseinrabeaah analysisofacrylamidemonomerformationinrefinedbleachedanddeodorisedpalmoleinduringdeepfryingoffrenchfriesra1242a33r1142006frb |