Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging-Reference-Cited by-同舟云学术

Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging

Published:2023-02-06 Issue:7 Volume:71 Page:3403-3413
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Oddy Joseph¹,Addy John¹,Mead Andrew¹,Hall Chris¹,Mackay Chris¹,Ashfield Tom¹²,McDiarmid Faye²,Curtis Tanya Y.³,Raffan Sarah¹,Wilkinson Mark¹,Elmore J. Stephen⁴,Cryer Nicholas⁵,de Almeida Isabel Moreira⁶,Halford Nigel G.¹^ORCID

Affiliation:

1. Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom

2. Crop Health and Protection (CHAP), Rothamsted, Harpenden AL5 2JQ, United Kingdom

3. Curtis Analytics Limited, Discovery Park, Sandwich CT13 9FE, United Kingdom

4. Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, U.K.

5. Mondele̅z UK R&D Ltd, Bournville Lane, Bournville, Birmingham, B30 2LU, U.K.

6. Mondele̅z R&D International, 6 Rue René Razel, Saclay 91400, France

Funder

Biotechnology and Biological Sciences Research Council

Society of Chemical Industry

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07208

Reference59 articles.

1. Manley's technology of biscuits, crackers and cookies

2. Public Health England. NDNS: Diet and physical activity – a follow-up study during COVID-19; 2021 (accessed May 31, 2022).

3. AHDB. UK human and industrial cereal usage; 2022. (accessed May 30, 2022).

4. Economic Research Service USDA. Wheat Data: Yearbook Tables; 2022. (accessed 3rd August 2022).

Cited by 11 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. Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review;Food Control;2024-08

2. Trends in acrylamide content in selected potato/sweet potato products on the Canadian market;Food Additives & Contaminants: Part A;2024-07-15

3. Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation;LWT;2024-07

4. Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies;LWT;2024-07

5. Protein quality of cereals: Digestibility determination and processing impacts;Journal of Cereal Science;2024-05