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The effects of quality changes in vegetable oils on the formation and absorption of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) during deep-frying of potato chips

Authors :
Wei Ping Quek
Yi Hui Ong
Michelle Khai Khun Yap
Yee Ying Lee
Nur Azwani Ab Karim
Chien Lye Chew
Eng-Seng Chan
Source :
Food Control. 149:109699
Publication Year :
2023
Publisher :
Elsevier BV, 2023.

Subjects

Subjects :
Food Science
Biotechnology

Details

ISSN :
09567135
Volume :
149
Database :
OpenAIRE
Journal :
Food Control
Accession number :
edsair.doi...........904fd2b113c2f76a86056a1adb0d84cd
Full Text :
https://doi.org/10.1016/j.foodcont.2023.109699
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