Reducing acrylamide in fried potato pancake using baker’s yeast, lactobacilli and microalgae

Acrylamide - Still a matter of concern for fried potato food?*

(2014) Bertrand Matthäus et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Acrylamide formation in traditional Czech leavened wheat-rye breads and wheat rolls

(2013) Veronika Forstova et al.   FOOD CONTROL

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

(2013) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran

(2012) Mohammad Ali Najafi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems

(2011) Fan Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content

(2011) Joanna Michalak et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system

(2010) Kali Kotsiou et al.   FOOD CHEMISTRY

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

(2009) Gema Arribas-Lorenzo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD

(2009) Fan Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biosynthesis and regulation of carotenoids in Dunaliella: Progresses and prospects

(2008) Zhi-Wei Ye et al.   BIOTECHNOLOGY ADVANCES

Trapping of Phenylacetaldehyde as a Key Mechanism Responsible for Naringenin’s Inhibitory Activity in Mutagenic 2-Amino-1-methyl-6-phenylimidazo [4,5-b]Pyridine Formation

(2008) Ka-Wing Cheng et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread

(2008) Arwa Mustafa et al.   FOOD CHEMISTRY

Effects of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese, fried, twisted dough-roll

(2008) Weining Huang et al.   FOOD RESEARCH INTERNATIONAL

Acrylamide in cereal products: A review

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE