Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

Author:

González-Mulero L.,Mesías M.,Morales F.J.,Navajas-Porras B.,Rufián-Henares J.A.,Delgado-Andrade C.

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. AESAN (Agencia Española de Seguridad Alimentaria y Nutrición). (2020). Estudio ALADINO. Estudio sobre Alimentación, Actividad Física, Desarrollo Infantil y Obesidad en España 2019. Ministerio de Consumo. Chapter 4 (pp 50). Available online : https://www.aesan.gob.es/AECOSAN/docs/documentos/nutricion/observatorio/Informe_Aladino_2019.pdf (Accessed 20 September 2022).

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. LWT –;Albedwawi;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. Towards better tasting and more nutritious carrots: Carotenoid and sugar content variation in carrot genetic resources;Baranski;Food Research International,2012

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