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Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades.

Posted inBiochemistry Emerging Science Food Technology

Healthier Air-Fried Meats: How Marinades and Spices Reduce Harmful Compounds in Chicken and Beef

Discover how air frying, marination, and spices like turmeric can cut harmful HCAs, PAHs, and acrylamide in chicken and beef. Learn science-backed tips for safer, healthier cooking.

Posted by

Aneknowledge October 2, 2025

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