Influence of the addition ofHelianthus tuberosusL. fermented with different lactobacilli on acrylamide content in biscuits-Reference-Cited by-同舟云学术

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Influence of the addition ofHelianthus tuberosusL. fermented with different lactobacilli on acrylamide content in biscuits

Published:2014-08-19 Issue:2 Volume:50 Page:431-439
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bartkiene Elena¹,Jakobsone Ida²,Pugajeva Iveta²³,Bartkevics Vadims²³,Vidmantiene Daiva⁴,Juodeikiene Grazina⁴

Affiliation:

1. Lithuanian University of Health Sciences; Tilzes str. 18 Kaunas 47181 Lithuania

2. Centre of Food Chemistry; University of Latvia; Kr.Valdemara iela 48 Riga LV-1013 Latvia

3. Laboratory of Food and Environmental Investigations; Institute of Food Safety; Animal Health and Environment; Lejupes iela 3 Riga LV-1076 Latvia

4. Kaunas University of Technology; Radvilenu pl. 19 Kaunas LT-50254 Lithuania

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference38 articles.

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

2. Technological strategies to reduce acrylamide levels in heated foods;Anese;Food Engineering Reviews,2009

3. 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;Bartkiene;Food Control,2013

4. Lactic acid fermentation reduces acrylamide formed during production of fried potato products;Blom By;Aspects of Applied Biology,2009

5. Starter cultures for cereal based foods;Brandt;Food Microbiology,2013

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1. Utilization of Peptidoglycans from Lactic Acid Bacterial Cell Walls for the Mitigation of Acrylamide and 5-Hydroxymethylfurfural;Toxics;2024-05-23

2. 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

3. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread;Foods;2023-02-22

4. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation;Food Reviews International;2022-02-06

5. The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production;Frontiers in Microbiology;2021-03-17

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