Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps
Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, a...
Main Authors: | , , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Shahid Sadoughi University of Medical Sciences
2022-06-01
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Series: | Journal of Food Quality and Hazards Control |
Subjects: | |
Online Access: | http://jfqhc.ssu.ac.ir/article-1-955-en.html |