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Effect of L -asparaginase on acrylamide mitigation in a fried-dough pastry model

  • Published:2009-10-12 Issue:12 Volume:53 Page:1532-1539
  • ISSN:1613-4125
  • Container-title:Molecular Nutrition & Food Research
  • language:en
  • Short-container-title:Mol. Nutr. Food Res.

Author:

Kukurová Kristína,Morales Francisco J.,Bednáriková Alena,Ciesarová Zuzana

Funder

Slovak Research and Development Agency

Comunidad de Madrid

Publisher

Wiley

Subject

Food Science,Biotechnology

Reference39 articles.

1. IARC monographs on the evaluation of carcinogen risk to humans: some industrial chemicals 1994

2. Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health study;Olesen;Int. J. Cancer,2008

3. A prospective study of dietary acrylamide intake and the risk of endometrial, ovarian, and breast cancer;Hogervorst;Cancer Epidemiol. Biomarkers Prev.,2008

4. Dietary acrylamide intake and the risk of renal cell, bladder, and prostate cancer;Hogervorst;Am. J. Clin. Nutr.,2008

5. Acrylamide is formed in the Maillard reaction;Mottram;Nature,2002
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