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Toplam kayıt 3, listelenen: 1-3
The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level
(Elsevier, 2021)
In the literature, the effects of different frying oil types and consecutive frying sessions on acrylamide formation are still controversial. In this study, 8 consecutive frying sessions were applied with 4 different ...
Dietary heat-treatment contaminants exposure and cancer: A case study from Turkey
(MDPI, 2023)
In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant ...
Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye
(Wiley, 2023)
This study aimed to determine the acrylamide exposure of pregnant women resulting from the consumption of bread, coffee, and French fries and to evaluate it in terms of carcinogenic and non-carcinogenic health risks. ...