The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips

Journal of Food Science

Volumn 79, Issue 1, 2014, Pages

  Lim, P K ^a   Jinap, S ^a   Sanny, M ^a   Tan, C P ^a   Khatib, A ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Acrylamide; Free asparagines; Reducing sugars; Sweet potato chips; Vegetable oils

Indexed keywords

BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; IPOMOEA BATATAS;

ACRYLAMIDE; ASPARAGINE; FRUCTOSE; GLUCOSE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COLOR; COOKING; FREE ASPARAGINES; HEAT; METHODOLOGY; REDUCING SUGARS; SWEET POTATO; SWEET POTATO CHIPS; VEGETABLE OILS;

ACRYLAMIDE; FREE ASPARAGINES; REDUCING SUGARS; SWEET POTATO CHIPS; VEGETABLE OILS;

ACRYLAMIDE; ASPARAGINE; COLOR; COOKING; FRUCTOSE; GLUCOSE; HOT TEMPERATURE; IPOMOEA BATATAS; PLANT OILS;

EID: 84892873629     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12250     Document Type: Article

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