Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation-Reference-Cited by-同舟云学术

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Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation

Published:2022-02-06 Issue: Volume: Page:1-42
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Schouten Maria Alessia¹^ORCID,Tappi Silvia¹²^ORCID,Rocculi Pietro¹²^ORCID,Romani Santina¹²^ORCID

Affiliation:

1. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy

2. Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2023171

Reference111 articles.

1. Biscuit baking: A review

2. Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data

3. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Use of nucleophilic compounds, and their combination, for acrylamide removal;Acrylamide in Food;2024

2. Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits;Food and Bioprocess Technology;2023-09-28

3. Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits;Foods;2023-08-23

4. Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility;LWT;2023-06

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