Studies on the Quality and Carbonyl Compound Formation of Soybean Salad Oil during Deep Frying and the Inhibitory Effect of Chitosan Derivatives on Carbonyl Compounds in Fried Battered and Breaded Chicken Breast
碩士 === 輔仁大學 === 食品科學系 === 101 === Deep-oil frying can provide foods with unique color, flavor and crispy texture. However, long-term of deep-frying at high temperatures may cause oil to produce toxic carbonyl compounds (CCs), which may be readily absorbed in the fried food products and are potential...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74938730951004146836 |