Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation

Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review

Published:2024-09-02 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Batuwita Batuwitage Kosambi Hansini Hiruprab^ORCID,Jayasinghe Jayasinghe Mudalige Jagath Kumara^ORCID,Marapana Rajapaksha Arachchillage Upul Janap^ORCID,Jayasinghe Chamila Vinodanee Liyanage^ORCID,Jinadasa Bedigama Kankanamge Kolita Kamal^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03565-z.pdf

Reference177 articles.

1. Abedi, E., Pourmohammadi, K., & Sayadi, M. (2022). Synergic effect of phytase, amylase, galactosidase, and asparaginase activity on the mitigation of acrylamide and hydroxymethylfurfural in roll bread by co-culture fermentation. Journal of Food Composition and Analysis, 106, e104355. https://doi.org/10.1016/j.jfca.2021.104355

2. Abu-Almaaly, R. A., & Al-Musawi, A. T. (2021). Reducing the acrylamide concentration in the potato chips product by using sea salt, green pepper and thyme. Alinteri Journal of Agriculture Sciences, 36(1), 762–767. https://doi.org/10.47059/alinteri/v36i1/ajas21107

3. Akgün, B. D., Arıcı, M., Çavuş, F., Karataş, A. B., Karaağaç, H. E., & Uçurum, H. Ö. (2021). Application of L-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation. Journal of Food Processing and Preservation, 45(6), e15486. https://doi.org/10.1111/jfpp.15486

4. Akillioglu, H. G., & Gökmen, V. (2014). Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation. Food Research International, 61, 252–256. https://doi.org/10.1016/j.foodres.2013.07.057

5. Akkurt, K., Mogol, B. A., & Gökmen, V. (2021). Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes. LWT-Food Science and Technology, 144, 111211. https://doi.org/10.1016/j.lwt.2021.111211