Article
Assessment of acrolein development during frying and its relation in acrylamide formation
2024-11-07
Abstract excerpt
<title>Abstract</title> <p>Vegetable oils have the ability to transfer heat to the food by carrying out a frying or frying process at 150–200 °C, providing different desirable sensory properties to the food, however, heating the oil to high temperatures leads to degradation processes that lead to the formation of acrolein, which is toxic to human health; likewise, vegetable oil, when interacting with food, carrie...
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Identifiers and source
- Literature Corpus work
- a39a85fd-eb65-5b41-8e6c-c6cb13f61cbd
- DOI
- 10.21203/rs.3.rs-5291157/v1