Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps

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...

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Bibliographic Details
Main Authors: B. Akgün, M. Genç, S. Genç, N. Ayşar Güzelsoy, H. Tosunoglu, M. Hamzaoğlu, A. Deniz, A. Kılınç, R. Zengingönül Gökçay, M. Arıcı, A. Tosunoglu
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences 2022-06-01
Series:Journal of Food Quality and Hazards Control
Subjects:
acrylamide
solanum tuberosum
plants
edible
antioxidants
Online Access:http://jfqhc.ssu.ac.ir/article-1-955-en.html

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