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

Author:

Dias Fernanda Furlan GonçalvesORCID,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.

1. Potential of acrylamide formation, sugars, and free asparagine 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. 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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