Lipid oxidation promotes acrylamide formation in fat-rich model systems

Author:

Capuano Edoardo,Oliviero Teresa,Açar Özge Ç.,Gökmen Vural,Fogliano Vincenzo

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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2. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation;Arribas-Lorenzo;European Food Research and Technology,2009

3. Acrylamide in foods: Occurrence, sources, and modeling;Becalski;Journal of Agriculture and Food Chemistry,2003

4. Rat hepatic cytosolic GSH-dependent enzyme protection against lipid peroxidation in the NADPH microsomal lipid peroxidation system;Burk;Biochemical and Biophysical Acta,1980

5. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries;Chang;Journal of Agriculture and Food Chemistry,2007

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