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Keywords: French fries
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Journal Articles
Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants
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Journal:
Nutrition & Food Science
Nutrition & Food Science (2025) 55 (2): 472–480.
Published: 26 December 2024
... aims to investigate the impact of the use of artificial [butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)] and natural (nettle and olive leaf) antioxidants in palm olein oil during deep-fat frying on the levels of 3-Monochloropropan-1,2-diol (3-MCPD) and GE in French fries samples...
