Utilization of plant extracts to control the safety and quality of fried foods-A review.
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DOI: 10.1111/1541-4337.13148
Abstract: Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl… read more here.
Keywords: safety; safety quality; quality fried; plant extracts ... See more keywords