An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges-Reference-Cited by-同舟云学术

An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges

Published:2021-09 Issue: Volume:127 Page:108144
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Nematollahi Amene^ORCID,Mollakhalili Meybodi Neda,Mousavi Khaneghah Amin

Funder

Fasa University of Medical Sciences

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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3. Mitigation of acrylamide and hydroxymethylfurfural in instant coffee by yeast fermentation;Akıllıoglu;Food Research International,2014

4. Asparaginase conjugated magnetic nanoparticles used for reducing acrylamide formation in food model system;Alam;Bioresource Technology,2018

5. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans;Anese;Food Chemistry,2014

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