Acrylamide in bakery products: A review on health risks, legal regulations and strategies to reduce its formation
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …
Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system
ABSTRACT The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results
in the linkage between the amino group of amino acids and the carbonyl group of reduced …
in the linkage between the amino group of amino acids and the carbonyl group of reduced …
Acrylamide formation and different mitigation strategies during food processing–a review
Thermal treatment can initiate the production of some undesirable compounds in foods
during processing. Acrylamide is one among such compounds that is produced (in starch …
during processing. Acrylamide is one among such compounds that is produced (in starch …
Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics
The aim of this study was to assess respondents' opinions on the choice of edible insects as
a food, and to evaluate the influence of cricket flour (ECF)(10, 20, 30%) on the quality of …
a food, and to evaluate the influence of cricket flour (ECF)(10, 20, 30%) on the quality of …
Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics
P Cichońska, M Ziarno - Microorganisms, 2021 - mdpi.com
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the
growing popularity of plant diets and the health benefits of consuming fermented products …
growing popularity of plant diets and the health benefits of consuming fermented products …
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future …
Acrylamide (AA) is a well-known toxic compound created at some stage of food products'
thermal process through the Maillard reaction (via interaction of reducing sugars and amino …
thermal process through the Maillard reaction (via interaction of reducing sugars and amino …
Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with
roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative …
roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative …
Recent advances in utilization of flaxseed as potential source for value addition
Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance
since last few decades due to its unique nutrient profile. Flax seed comprises high amount of …
since last few decades due to its unique nutrient profile. Flax seed comprises high amount of …
Effective mitigation in the amount of acrylamide through enzymatic approaches
Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing
in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous …
in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous …
Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It
mainly originated from reducing sugar and free amino acid interactions in the carbohydrate …
mainly originated from reducing sugar and free amino acid interactions in the carbohydrate …