Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread-Reference-Cited by-同舟云学术

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Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread

Published:2006-03 Issue:2 Volume:83 Page:218-222
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Fink Martin¹,Andersson Roger¹,Rosén Johan²,Åman Per¹³

Affiliation:

1. Department of Food Science, Swedish University of Agricultural Sciences (SLU) P.O. Box 7051, 750 07 Uppsala, Sweden.

2. Swedish National Food Administration, Uppsala, Sweden.

3. Corresponding author. Phone: +46 (0)18 67 20 45. Fax: +46 (0)18 29 95. E-mail: Per.Aman@lmv.slu.se

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference17 articles.

1. Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction

2. Maillard Browning of Common Amino Acids and Sugars

3. Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products

4. The acrylamide intake via some common baby food for children in Sweden during their first year of life—an improved method for analysis of acrylamide

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1. Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review;Food Control;2024-08

2. Acrylamide in bakery products;Acrylamide in Food;2024

3. Use of nucleophilic compounds, and their combination, for acrylamide removal;Acrylamide in Food;2024

4. Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits;Processes;2023-03-29

5. Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review;Food Reviews International;2023-02-07

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