Thermal stability and transient of esterified 3‐MCPD and glycidol during atmospheric frying and subsequent low‐pressure drainage of products with different surface‐to‐volume ratio
Author:
Affiliation:
1. Malaysian Palm Oil Board 6, Persiaran Institusi Bandar Baru Bangi, Kajang Selangor 43000 Malaysia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15377
Reference30 articles.
1. Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents
2. Oil palm economic performance in Malaysia and R&D progress in 2020;Ahmad Parveez G.K.;Journal of Oil Palm Research,2021
3. Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying
4. Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast food restaurants
5. The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying
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