Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips

Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips

Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves,...

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Bibliographic Details
Main Authors:	Adel Abdelrazek Abdelazim Mohdaly, Mohamed H. H. Roby, Seham Ahmed Rabea Sultan, Eberhard Groß, Iryna Smetanska
Format:	Article
Language:	English
Published:	MDPI AG 2022-11-01
Series:	Molecules
Subjects:	acrylamide agricultural wastes antioxidant activity phenolic compounds potato chips reduction
Online Access:	https://www.mdpi.com/1420-3049/27/21/7516

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