Evaluation of the efficiency of thermostable l-asparaginase from B. licheniformis UDS-5 for acrylamide mitigation during preparation of French fries
Author:
Funder
Charotar University of Science and Technology
Department of Education, Government of Gujarat
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11274-024-03907-1.pdf
Reference70 articles.
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2. Akgun B, Arici M, Canvus F, Karatas AB, Eksi Karaagac H, Ucurum HO (2021) Application of l-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation. J Food Process Preserv 45:15486. https://doi.org/10.1111/jfpp.15486
3. Alam S, Ahmad R, Pranaw K, Mishra P, Khare SK (2018) Asparaginase conjugated magnetic nanoparticles used for reducing acrylamide formation in food model system. Bioresour Technol 269:121–126. https://doi.org/10.1016/j.biortech.2018.08.095
4. Alam S, Pranaw K, Tiwari R, Khare SK (2019) Recent development in the uses of asparaginase as food enzyme. In: Parameswaran B, Varjani S, Raveendran S (eds) Green bio-processes: enzymes in industrial food processing, 1st edn. Springer, Singapore, pp 55–81
5. Alam S, Nagpal T, Singhal R, Khare SK (2021) Immobilization of l-asparaginase on magnetic nanoparticles: kinetics and functional characterization and applications. Bioresour Technol 339:125599. https://doi.org/10.1016/j.biortech.2021.125599
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