Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase-Reference-Cited by-同舟云学术

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

Published:2013-03 Issue:1 Volume:30 Page:35-40
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bartkiene Elena,Jakobsone Ida,Juodeikiene Grazina,Vidmantiene Daiva,Pugajeva Iveta,Bartkevics Vadims

Funder

Research Council of Lithuania

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

1. Investigation of acrylamide formation on bakery products using a crust-like model. Molecular nutrition and food research;Açar;Future Aspects,2009

2. Acrylamide in gingerbread: critical factors for formation and possible ways for reduction;Amrein;Journal of Agricultural and Food Chemistry,2004

3. Physical removal of acrylamide from heated foods;Anese;Food Chemistry,2010

4. Baardseth, P., Blom, H., Enersen, G., Skrede, G., Slinde, E., Sundt, T., et al. (2004). Reduction of acrylamide formation in cereal based food processing. Patent WO2004028276.

5. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries;Baardseth;Journal of Food Science,2006

Cited by 65 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. LC-MS investigated as a tool to study the metabolomic characteristics of cereal fermentation;Applied Food Research;2024-06

2. Acrylamide in bakery products;Acrylamide in Food;2024

3. Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics;International Journal of Food Microbiology;2024-01

4. Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods;Food Chemistry;2024-01

5. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction;Frontiers in Nutrition;2023-10-27