Food and Nutrition Sciences
Vol.10 No.8(2019), Paper ID 94371, 16
pages
DOI:10.4236/fns.2019.108068
Peroxide Index, Trans Fatty Acids, Acrylamide and Polycyclic Aromatic Hydrocarbons (Pah) Contents in Frying Oils and Fried Tuna Fish Involved in “Garba” Production in Côte d’Ivoire
Massogbè Diabate, Daouda Nimaga, Charlemagne Nindjin, Virgile Ahyi, Joseph Dossou, N’Guessan Geoges Amani
Laboratory of Food Biochemistry and Tropical Products Transformation (LBATPT), University of Nangui Abrogoua, Abidjan, Côte d’Ivoire
Department of Engineering Agronomy, Forest and Environment, University of Man, Man, Côte d’Ivoire
Laboratory of Food Biochemistry and Tropical Products Transformation (LBATPT), University of Nangui Abrogoua, Abidjan, Côte d’Ivoire
Laboratory of IRGIB Africa Institute, IRGIB Africa Institute of Cotonou, Cotonou, Benin
Laboratory of Food Processing Bioengineering (LABIOPA), University of Abomey Calavi, Cotonou, Benin
Laboratory of Food Biochemistry and Tropical Products Transformation (LBATPT), University of Nangui Abrogoua, Abidjan, Côte d’Ivoire
Copyright © 2019 Massogbè Diabate, Daouda Nimaga, Charlemagne Nindjin, Virgile Ahyi, Joseph Dossou, N’Guessan Geoges Amani et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Diabate, M. , Nimaga, D. , Nindjin, C. , Ahyi, V. , Dossou, J. and Amani, N. (2019) Peroxide Index, Trans Fatty Acids, Acrylamide and Polycyclic Aromatic Hydrocarbons (Pah) Contents in Frying Oils and Fried Tuna Fish Involved in “Garba” Production in Côte d’Ivoire.
Food and Nutrition Sciences,
10, 947-962. doi:
10.4236/fns.2019.108068.