Carbon dioxide blanketing impedes the formation of 4-hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification

European Journal of Lipid Science and Technology

Volumn 113, Issue 7, 2011, Pages 916-923

  Aladedunye, Felix A ^a   Matthäus, Bertrand ^b   Przybylski, Roman ^a  

^a UNIVERSITY OF LETHBRIDGE   (Canada)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Acrylamide; Canola oil; Carbon dioxide blanketing; Deep fat frying; HNE

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 79959952058     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100021     Document Type: Article

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