The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatasL. Lam) Chips-Reference-Cited by-同舟云学术

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The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatasL. Lam) Chips

Published:2013-12-17 Issue:1 Volume:79 Page:T115-T121
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lim P.K.¹,Jinap S.²,Sanny M.¹,Tan C.P.³,Khatib A.⁴

Affiliation:

1. Dept. of Food Science, Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia

2. Inst. of Tropical Agriculture; Univ. Putra Malaysia; 43400 Serdang Selangor Malaysia

3. Dept. of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia

4. Dept. of Pharmaceutical Chemistry; Faculty of Pharmacy; International Islamic Univ. Malaysia; 25200 Kuantan Pahang Malaysia

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Physicochemical properties of twenty-one caribbean sweet potato cultivars;Aina;Intl. J. Food Sci. Technol.,2009

2. Lipid oxidation promotes acrylamide formation in fat-rich model systems;Capuano;Food Res. Intl.,2010

3. Mechanisms and factors for edible oil oxidation;Choe;Compr. Rev. Food Sci. Food Safety,2006

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1. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips;Food Chemistry;2024-12

2. Acrylamide in alternative snacks to potato: A review;Food Research International;2024-10

3. Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for future generations;CyTA - Journal of Food;2024-09-06

4. Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System;Foods;2024-09-06

5. Lipid oxidation promotes acrylamide formation in lipid-rich systems;Acrylamide in Food;2024

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