منابع مشابه
Antioxidant activity of essential oil of Heracleum lasiopetalum fruits on chemical properties of potato chips
Background & Aim: Chemicals antioxidants and lipid oxidation products are known as cancer-causing factors in food systems. In this study, the effect of essential oil from Heracleum lasiopetalum fruits on lipid oxidation and physicochemical properties of potato chips in comparison with commercial antioxidant has been investigated. Experimental: The essential oil of H. lasiopetalum extracted usin...
متن کاملAntioxidant activity of essential oil of Heracleum lasiopetalum fruits on chemical properties of potato chips
Background & Aim: Chemicals antioxidants and lipid oxidation products are known as cancer-causing factors in food systems. In this study, the effect of essential oil from Heracleum lasiopetalum fruits on lipid oxidation and physicochemical properties of potato chips in comparison with commercial antioxidant has been investigated. Experimental: The essential oil of H. lasiopetalum extracted usin...
متن کاملLow-acrylamide French fries and potato chips
SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...
متن کاملantioxidant activity of essential oil of heracleum lasiopetalum fruits on chemical properties of potato chips
background & aim: chemicals antioxidants and lipid oxidation products are known as cancer-causing factors in food systems. in this study, the effect of essential oil from heracleum lasiopetalum fruits on lipid oxidation and physicochemical properties of potato chips in comparison with commercial antioxidant has been investigated.experimental: the essential oil of h. lasiopetalum extracted u...
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ژورنال
عنوان ژورنال: Food Structure
سال: 2018
ISSN: 2213-3291
DOI: 10.1016/j.foostr.2018.03.001