Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940-Reference-Cited by-同舟云学术

Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940

Published:2017-03 Issue: Volume:76 Page:222-229
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Dias Fernanda Furlan Gonçalves^ORCID,Bogusz Junior Stanislau,Hantao Leandro Wang,Augusto Fábio,Sato Hélia Harumi

Funder

São Paulo Research Foundation – FAPESP

Department of Food Science, Faculty of Food Engineering

State University of Campinas

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Acrylamide in gingerbread: critical factors for formation and possible ways for reduction;Amrein;Journal of Agricultural and Food Chemistry,2004

3. Guide for validation of analytical and bioanalytical methods;ANVISA,2003

4. Acrylamide in processed potato products;Bethke;American Journal of Potato Research,2013

5. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes;Biedermann;Mitteilungen Lebensmittel Hygiene,2002

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