Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
1. Potential of acrylamide formation, sugars, and free asparagines in potatoes: a comparison of cultivars and farming systems;Amrein;Journal of Agricultural and Food Chemistry,2003
2. Acrylamide in gingerbread: critical factors for formation and possible ways for reduction;Amrein;Journal of Agricultural and Food Chemistry,2004
3. Impact of L-asparaginase on acrylamide content in potato products;Ciesarova;Journal of Food and Nutrition Research,2006
4. Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using asparaginase from Aspergillus oryzae;Hendriksen;Journal of Agricultural and Food Chemistry,2009
5. Acrylamide is formed in the Maillard reaction;Mottram;Nature,2002
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