Alternative technologies for the mitigation of acrylamide in processed foods

Author:

Mogol Burçe Ataç

Publisher

Elsevier

Reference72 articles.

1. Acrylamide Toolbox,2019

2. Acrylamide formation mechanism in heated foods;Zyzak;J. Agric. Food Chem.,2003

3. Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system;Gokmen;Eur. Food Res. Technol.,2007

4. Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: preliminary study at the lab scale;Mogol;Innov. Food Sci. Emerg. Technol.,2014

5. Acrylamide is formed in the Maillard reaction;Mottram;Nature,2002

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