Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips

Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips

The study aims to investigate the effect of microwave frying power and time on 3-MCPD and glycidyl ester contents of oils absorbed by fried potatoes. For this purpose, potato sticks were fried with three different refined vegetable oils (canola, corn, sunflower) at two power settings (350 W, 700 W)...

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Bibliographic Details
Main Author: Aslı Yorulmaz
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2022-01-01
Series:Croatian Journal of Food Science and Technology
Subjects:
3-mcpd ester
glycidyl ester
microwave frying
vegetable oils
Online Access:https://hrcak.srce.hr/file/417090

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