Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid
Authors
Keywords
Coffee, Asparaginase, Acrylamide, Caffeine, Chlorogenic acid, Caffeic acid
Journal
FOOD CHEMISTRY
Volume 338, Issue -, Pages 128045
Publisher
Elsevier BV
Online
2020-09-09
DOI
10.1016/j.foodchem.2020.128045
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
- (2020) Slađana Žilić et al. FOOD RESEARCH INTERNATIONAL
- Enzymatic mitigation of 5- O -chlorogenic acid for an improved digestibility of coffee
- (2018) Mareike Siebert et al. FOOD CHEMISTRY
- The Neuroprotective Effects of Phenolic Acids: Molecular Mechanism of Action
- (2017) et al. Nutrients
- The use of asparaginase to reduce acrylamide levels in cooked food
- (2016) Fei Xu et al. FOOD CHEMISTRY
- Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
- (2016) Cécile Rannou et al. FOOD RESEARCH INTERNATIONAL
- Mechanisms of endothelial cell protection by hydroxycinnamic acids
- (2014) Eduardo Fuentes et al. VASCULAR PHARMACOLOGY
- The impact of coffee on health
- (2013) A. Cano-Marquina et al. MATURITAS
- Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
- (2013) Carolina Tolentino Marcucci et al. QUIMICA NOVA
- Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC–MS/MS
- (2012) Renzo Bortolomeazzi et al. FOOD CHEMISTRY
- The effect of coffee on blood pressure and cardiovascular disease in hypertensive individuals: a systematic review and meta-analysis
- (2011) Arthur Eumann Mesas et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: a clinical trial
- (2010) Kerstin Kempf et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Characterization of Acrylamidase Isolated from a Newly Isolated Acrylamide-Utilizing Bacterium, Ralstonia eutropha AUM-01
- (2010) Minseok Cha et al. CURRENT MICROBIOLOGY
- Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae
- (2009) Hanne V. Hendriksen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model
- (2009) KristÃna Kukurová et al. MOLECULAR NUTRITION & FOOD RESEARCH
- The effect of asparaginase on acrylamide formation in French fries
- (2008) Franco Pedreschi et al. FOOD CHEMISTRY
- Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
- (2008) Mendel Friedman et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started