Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion-Reference-Cited by-同舟云学术

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Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion

Published:2022-11 Issue: Volume:161 Page:111820
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

González-Mulero L.,Mesías M.,Morales F.J.,Delgado-Andrade C.

Funder

Federación Española de Enfermedades Raras

European Regional Development Fund

España Ministerio de Ciencia Innovación y Universidades

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Stability of acrylamide in model systems and its reactivity with selected nucleophiles;Adams;Food Research International,2010

2. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour;Agama-Acevedo;LWT - Food Science and Technology,2012

3. An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts;Albedwawi;LWT – Food Science and Technology,2021

4. Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials;Badoud;Food Chemistry,2020

5. Mechanistic insights into the cytotoxicity and genotoxicity induced by glycidamide in human mammary cells;Bandarra;Mutagenesis,2013

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Acrylamide, hydroxymethylfurfural and furfural in ready-to-eat foods consumed by child population: Presence, risk assessment and future perspectives;Food Chemistry;2024-11

2. Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages;Food Research International;2024-10

3. The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye;Journal of Food Composition and Analysis;2024-10

4. Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries;LWT;2024-05

5. In vitro bioaccessibility of biguanide‐related compounds and phenolics from yellow, red, and purple‐fleshed potatoes;JSFA reports;2024-01-11

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