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Effect of frying time on acrylamide content and quality aspects of French fries

✍ Scribed by Santina Romani; Mara Bacchiocca; Pietro Rocculi; Marco Dalla Rosa

Publisher
Springer
Year
2007
Tongue
English
Weight
231 KB
Volume
226
Category
Article
ISSN
0044-3026

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## Abstract During deep‐fat frying of chicken muscle in sunflower seed oil the content of thermolabile hydroperoxides reaches a value of about 5 mmole/kg while the amount of benzidine‐active substances depends on the original amount of hydroperoxides in frying oil. Oxidation products in frying oil