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...
| Main Authors: | , , |
|---|---|
| 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 |