Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid

Author:

Corrêa Carla Levi Oliveira,das Merces Penha Edmar,dos Anjos Marianna Ramos,Pacheco Sidney,Freitas-Silva OtnielORCID,Luna Aderval Severino,Gottschalk Leda Maria Fortes

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Production of extracellular L-asparaginases by microorganisms;Arima;Agricultural and Biological Chemistry,1972

2. Rapid mixed-mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS;Bortolomeazzi;Food Chemistry,2012

3. The impact of coffee on health;Cano-Marquina;Maturitas,2013

4. Characterization of acrylamidase isolated from a newly isolated acrylamide-utilizing bacterium, Ralstonia eutropha AUM-01;Cha;Current Microbiology,2011

5. Commission Of European Communities. Recomendação da Comissão de 08 de novembro de 2013 relativa à investigação de acrilamida nos alimentos: Jornal Oficial da União Europeia. Bruxelas. P. 15-17. 12 nov. 2013. Disponível em: https://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:301:0015:0017:PT:PDF. Acesso em: 6 maio. 2020.

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