Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation

Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll

(2015) Farnaz Dastmalchi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread

(2013) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

(2012) Elena Bartkiene et al.   FOOD CONTROL

Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

(2012) Arda Serpen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Acrylamide in Baking Products: A Review Article

(2010) Javad Keramat et al.   Food and Bioprocess Technology

New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes

(2009) Yu Zhang et al.   CHEMICAL REVIEWS

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

(2009) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector

(2008) Yonghong Zhu et al.   FOOD CHEMISTRY

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

(2008) Arwa Mustafa et al.   FOOD CHEMISTRY

Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

(2007) Stavros Plessas et al.   FOOD CHEMISTRY

Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

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

Acrylamide in cereal products: A review

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

Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains

(2007) Marina Häggman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY