Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times
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DOI: 10.1007/s00217-020-03508-w
Abstract: The acrylamide content and color formation (CIE L *, a * and b *) of hazelnuts which processed at different roasting temperatures of 130 °C, 150 °C, 160 °C and 170 °C with roasting time for 15 and 30 min… read more here.
Keywords: color; acrylamide content; time; formation ... See more keywords
Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00163-y
Abstract: This study aimed to investigate the impact of fennel seeds (FS) and black cumin seeds (BS) addition into the formulation of conventional and microwave-baked biscuits on the nutritional, physical, and sensory properties. Microwave biscuits were… read more here.
Keywords: microwave baking; microwave baked; fennel; acrylamide content ... See more keywords
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.03.140
Abstract: An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage… read more here.
Keywords: pilot study; study spanish; acrylamide content; french fries ... See more keywords
Processing effects on acrylamide content in roasted coffee production.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126550
Abstract: Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with… read more here.
Keywords: content roasted; acrylamide content; processing effects; roasted coffee ... See more keywords
Low Acrylamide Flatbreads from Colored Corn and Other Flours
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DOI: 10.3390/foods10102495
Abstract: Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting… read more here.
Keywords: corn; acrylamide content; acrylamide flatbreads; low acrylamide ... See more keywords
Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies
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DOI: 10.3390/foods11152343
Abstract: Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original… read more here.
Keywords: content biscuits; mitigation acrylamide; acrylamide content; combined physical ... See more keywords
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12061331
Abstract: The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work… read more here.
Keywords: different technologies; protein ingredients; acrylamide content; plant based ... See more keywords