date:Dec 11, 2020
Studies on acrylamide attract attention of the entire scientific community. The acrylamide is listed as a potential human carcinogen by World Health Organization and it occurs naturally during the roasting process, which is the main and the first step in hazelnut processing that significantly enhances their taste, color and texture. Acrylamide formation in roasted hazelnuts has been studied by Polish, Italian and Czech scientists, however, Turkish hazelnuts which meet 70% of hazelnut production