Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat-Reference-Cited by-同舟云学术

Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat

Author:

Wong Yu Hua¹,Lai Oi Ming²,Abas Faridah³,Nyam Kar Lin⁴,Nehdi Imededdine Arbi⁵,Muhamad Halimah⁶,Tan Chin Ping¹⁷

Affiliation:

1. ; Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; Selangor 43300 Malaysia

2. ; Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; Selangor 43300 Malaysia

3. ; Department of Food Sciences, Faculty of Food Science and Technology; Universiti Putra Malaysia; Selangor 43300 Malaysia

4. ; Department of Food Science and Nutrition, Faculty of Applied Sciences; UCSI University; Kuala Lumpur 56000 Malaysia

5. ; Chemistry Department, College of Science; King Saud University; Riyadh Saudi Arabia

6. ; Analytical and Quality Development Unit; Malaysian Palm Oil Board; No. 6 Persiaran Institusi, Bandar Baru Bangi Kajang Selangor 43000 Malaysia

7. ; School of Biological Science and Food Engineering; Chuzhou University; Chuzhou 239000 China

Funder

Prototype Development Research Grant Scheme, Ministry of Higher Education of Malaysia

Ministry of Higher Education of Malaysia through Prototype Development Research Grant Scheme

International Scientific Partnership Program ISPP at King Saud University

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

Reference27 articles.

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