Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries-Reference-Cited by-同舟云学术

Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries

Published:2006-12-22 Issue:2 Volume:55 Page:523-528
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Yu¹,Chen Jie¹,Zhang Xiaoling¹,Wu Xiaoqin¹,Zhang Ying¹

Affiliation:

1. Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan Road, Food Building, Hangzhou 310029, Zhejiang, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062568i

Reference39 articles.

1. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

2. Acrylamide is formed in the Maillard reaction

3. Acrylamide from Maillard reaction products

4. Acrylamide Formation Mechanism in Heated Foods

Cited by 83 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. Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics;Food and Chemical Toxicology;2024-10

2. Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

3. Effect of plant extracts on the reduction of acrylamide and hydroxymethylfurfural formation in French fries;Food Chemistry Advances;2024-06

4. ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS IN CACHICHÍN NUTS (Oecopetalum mexicanum Greenm. & C.H. Thomps.) EXPOSED TO DIFFERENT THERMAL TREATMENTS;Agrociencia;2024-05-13

5. Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips;Food Chemistry;2024-03