Research Results from Acibadem Mehmet Ali Aydinlar University Update Knowledge of Food Research (Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods).

A recent study conducted by Acibadem Mehmet Ali Aydinlar University investigated the effect of garlic extract on the formation of acrylamide in French fries cooked using different methods. Previous studies have suggested that garlic powder can decrease acrylamide formation, but little research has been done on the effect of garlic extract. The study found that garlic exposure actually increased acrylamide formation in French fries cooked with air-frying and oven-frying techniques. This research provides new insights into acrylamide formation in domestic cooking practices and calls for further investigation into the interaction between garlic exposure and acrylamide formation in household settings. [Extracted from the article]