The Use of Some Plant Extracts to Reduce Acrylamide Toxicity in Some Foods
Ebraheem Mohamed Ebraheem Abo Lila;
Abstract
The present study investigated the acrylamide content in some Egyptian food stuffs, (Chips, Batté, Roast coffee) as well as the mitigation effect of garlic, thyme and allspice on acrylamide content. Acrylamide content in final product were quantified by H
Other data
| Title | The Use of Some Plant Extracts to Reduce Acrylamide Toxicity in Some Foods | Other Titles | استخدام بعض المستخلصات النباتيه فى خفض سمية الاكريلاميد فى بعض الاغذيه | Authors | Ebraheem Mohamed Ebraheem Abo Lila | Keywords | The Use of Some Plant Extracts to Reduce Acrylamide Toxicity in Some Foods | Issue Date | 2013 | Description | The present study investigated the acrylamide content in some Egyptian food stuffs, (Chips, Batté, Roast coffee) as well as the mitigation effect of garlic, thyme and allspice on acrylamide content. Acrylamide content in final product were quantified by H |
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| File | Size | Format | |
|---|---|---|---|
| 116428g21.pdf | 110.48 kB | Adobe PDF | View/Open |
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