Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model-Reference-Cited by-同舟云学术

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Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model

Published:2023-08-14 Issue:1 Volume:26 Page:2273-2284
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Assefa Daniel¹,Dessalegn Engeda²^ORCID,Abegaz Kebede³

Affiliation:

1. Department of Chemistry, College of Natural and Computational Sciences, Dilla University, Dilla, Ethiopia

2. Department of Chemistry, Hawassa College of Teacher Education, Hawassa, Ethiopia

3. School of Nutrition, Food Science, and Technology, Hawassa University, Hawassa, Ethiopia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2244701

Reference48 articles.

1. ACRYLAMIDE: A POSSIBLE RISK FACTOR FOR CARDIAC HEALTH

2. Effect of buckwheat extracts on acrylamide formation and the quality of bread

3. Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

4. Eriksson S. Acrylamide in Food Products: Identification Formation and Analytical Methodology. 2005 91.

5. Relationship between antioxidants and acrylamide formation: A review

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1. Effect of kesse, koseret, and tosign extract treatments on the oxidative stability of oil during the repeated frying of potato chips;Heliyon;2024-09

2. Profiling, identification, and quantification of antioxidant components in Gnaphalium affine by HPLC-ECD-MS/MS;International Journal of Food Properties;2024-08-21

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