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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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2024-08-01
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| Serier: | Foods |
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| Online adgang: | https://www.mdpi.com/2304-8158/13/17/2769 |
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