Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods

Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods

Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on the effect of garlic extract. The aim of this...

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Bibliographic Details
Main Authors: Simge Sipahi, Timur Hakan Barak, Özge Can, Betül Zehra Temur, Murat Baş, Duygu Sağlam
Format: Article
Language:English
Published: MDPI AG 2024-08-01
Series:Foods
Subjects:
acrylamide
French fries
garlic
household preparation
air-fryer
oven-frying
Online Access:https://www.mdpi.com/2304-8158/13/17/2769

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https://www.mdpi.com/2304-8158/13/17/2769

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