Effect of Deep- and Infrared Rays- Frying on the Acrylamide Concentration Formation in Musa Paradisiaca

Effect of Deep- and Infrared Rays- Frying on the Acrylamide Concentration Formation in Musa Paradisiaca

Acrylamide is a human carcinogen that is being formed in starchy foods as a result of high temperature cooking processes such as frying, baking and roasting. Deep-fat frying is a processing method in which food is submerged in hot oil, it also involves high temperature. Infrared (IR) heating works with reduced heating time, reduced quality losses, absence of solute migration in food material...
 
Published at American Journal of Food Technology
Volume 11
Issue 2
Published in 2016
 
 
visit (http://scialert.net/jindex.php?issn=1557-4571)
 
 
Omolola E. OMOTOSHO*, A. Sofowora and Joy J. Omini
OMOTOSHO Omolola Elizabeth » OMOTOSHO Omolola Elizabeth (Ph.D) had both the Bachelor of Technology (B. Tech., 2000) and Masters of Technology (M. Tech., 2005) in Biochemistry from Federal University of Technology, Akure (FUTA). She had taught in school, worked in pharmaceutical industry and worked as a Laboratory Technologist in Health Centre. She joined the work force of Covenant University on February 22nd, 2005 as a... view full profile
OMOTOSHO Omolola Elizabeth
 
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