Deep frying: the role of water from food being fried and acrylamide formation

The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amounts of diglycerides. This effect may be caused by mo...

Full description

Bibliographic Details
Main Authors: Gertz Christian, Klostermann S., Parkash Kochhar S.
Format: Article
Language:English
Published: EDP Sciences 2003-07-01
Series:Oléagineux, Corps gras, Lipides
Subjects:
Online Access:http://dx.doi.org/10.1051/ocl.2003.0297