Acrylamide formation during pan-frying of mung bean sprouts-Reference-Cited by-同舟云学术

Acrylamide formation during pan-frying of mung bean sprouts

Published:2022 Issue:4 Volume:28 Page:307-315
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Noda Kyoko¹,Ando Himawari¹,Tada Kimiko¹,Satake Mio¹,Nakauchi Fuuka¹,Tsutsuura Satomi²,Shimamura Yuko³,Masuda Shuichi³,Murata Masatsune¹

Affiliation:

1. Department of Nutrition and Food Science, Ochanomizu University

2. Institute for Research Promotion, Niigata University

3. School of Food and Nutritional Sciences, University of Shizuoka

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/28/4/28_FSTR-D-21-00030/_pdf

Reference22 articles.

1. Amrein, T.M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M.F., Biedermann-Brem, S., Grob, K., Keiser, A., Realini, P., Escher, F., and Amadó, R. (2003). Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems J. Agric. Food Chem., 51, 5556-5560.

2. Becalski, A., Brady, B., Feng, S., Gauthier, B.R., and Zhao, T. (2011). Formation of acrylamide at temperatures lower than 100 °C: the case of prunes and a model study. Food Addit. Contam., 28, 726-730.

3. EPA (2010). Toxicological review of acrylamide (CAS No. 79-06-1) In support of summary information on the integrated risk information system (IRIS). EPA/635/R-07/009F, 1-459.

4. European Food Safety Authority. (2011). Scientific report of EFSA. Results on acrylamide levels in food from monitoring years 2007–2009 and exposure assessment. EFSA Journal, 9, 2133, 1-48.

5. Food Safety Commission of Japa. (2016). Acrylamide in foods generated through heating. Food Safety, 4, 74-88.

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1. Effect of Soaking of Seeds in Water and Storage Period in a Regular Refrigerator to Produce Sprouts of some Vegetables for Marketing Purposes;IOP Conference Series: Earth and Environmental Science;2023-12-01

2. Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>);Food Safety;2023