An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts

Author:

Albedwawi Amal S.ORCID,Turner Mark S.,Olaimat Amin N.,Osaili Tareq M.,Al-Nabulsi Anas A.,Liu Shao-QuanORCID,Shah Nagendra P.,Ayyash Mutamed M.ORCID

Funder

United Arab Emirates University

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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2. Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data;Abt;Food Additives & Contaminants: Part A,2019

3. Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation;Akıllıoglu;Food Research International,2014

4. 5-hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge;Barišić;Food Control,2020

5. Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with aspergillus Niger glucoamylase;Bartkiene;Food Control,2013

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