Enzymatic control of the acrylamide level in coffee-Reference-Cited by-同舟云学术

Enzymatic control of the acrylamide level in coffee

Published:2013-01-25 Issue:3 Volume:236 Page:567-571
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Cha Minseok

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-013-1927-8.pdf

Reference22 articles.

1. Abramsson-Zetterberg L (2003) The dose-reponse relationship at very low doses of acrylamide linear in the flow cytometer-based muse micronucleus assay. Mutat Res 535:215–222

2. Cha M, Chambliss GH (2011) Characterization of Acrylamidase Isolated from a Newly Isolated Acrylamide-Utilizing Bacterium, Ralstonia eutropha AUM-01. Curr Microbiol 62:671–678

3. Cha M, Chambliss GH (2012) Cloning and sequence analysis of the heat-stable acrylamidase from a newly isolated thermophilic bacterium, Geobacillus thermoglucosidasius AUT-01. Biodegradation. doi: 10.1007/s10532-012-9557-6

4. Cheong TK, Oriel PJ (2000) Cloning of a wide-spectrum amidase from Bacillus stearothermophilus BR388 in Eschericia coli and marked enhancement of amidase expressing using directed evolution. Enzy Micro Technol 26:152–158

5. Cherry AB, Gabaccia AF, Senn HW (1956) The assimilation behavior of certain toxic organic compounds in natural waters. Sewage Ind Waters 28:1137

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