The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying

•Plant extracts reduce AA in potato.•Great inhibition of AA revealed in AF.•AO activity decreased by T°C. The aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep fryin...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry Jg. 350; S. 129060
Hauptverfasser:	Haddarah, Amira, Naim, Elissa, Dankar, Iman, Sepulcre, Francesc, Pujolà, Montserrat, Chkeir, Manal
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 15.07.2021
Schlagworte:	Acrylamide Acrylamide - analysis Acrylamide - chemistry acrylamides air Borago - chemistry Borago officinalis Cooking - methods Electricity fennel Foeniculum - chemistry Foeniculum vulgare food chemistry ginger Hot Temperature Lebanon Natural extracts plant extracts Plant Extracts - chemistry potatoes pretreatment Scavenging activity Solanum tuberosum - chemistry wild plants Zingiber officinale Zingiber officinale - chemistry Lebanon Scavenging activity Acrylamide Natural extracts Foeniculum vulgare Borago officinalis Zingiber officinale
ISSN:	0308-8146, 1873-7072, 1873-7072
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!