Overview on mitigation of acrylamide in starchy fried and baked foods.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9013
Abstract: Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic… read more here.
Keywords: fried baked; mitigation acrylamide; baked foods; mitigation ... See more keywords
Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
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