Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].

Hussein, Rabeaah (2006) Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. Masters thesis, Universiti Sains Malaysia.

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    Abstract

    Pada April 2002, ‘Swedish National Food Authority (SNFA) telah mengumumkan penemuaan pembentukan akrilamida di dalam makanan yang berasaskan kanji, di mana ianya di bakar atau di goreng pada suhu yang tinggi terutamanya kentang goreng dan didalam pelbagai jenis makanan bergoreng. In April 2002, Swedish National Food Authority (SNFA) announced the discovery of high levels of Acrylamide formation in a wide range of starch-based foods, which are fried or baked at high temperatures particularly French fries, crisps and various fried foods.Acrylamide is a synthetic monomer.

    Item Type: Thesis (Masters)
    Subjects: R Medicine > RA Public aspects of medicine > RA1190-1270 Toxicology. Poisons
    Divisions: Pusat Pengajian Sains Fizik (School of Physics)
    Depositing User: Mr Erwan Roslan
    Date Deposited: 08 Apr 2009 12:16
    Last Modified: 13 Jul 2013 12:00
    URI: http://eprints.usm.my/id/eprint/8864

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