Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Medicine,General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s00792-015-0763-0.pdf
Reference42 articles.
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3. Anese M, Quarta B, Frias J (2011) Modelling the effect of asparaginase in reducing acrylamide formation in biscuits. Food Chem 126:435–440
4. Bansal S, Gnaneswari D, Mishra P, Kundu B (2010) Structural stability and functional analysis of l-asparaginase from Pyrococcus furiosus. Biochem Moscow 75:375–381
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