Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Biochemical characterization of an extremely thermostable l-asparaginase from Thermococcus gammatolerans EJ3

(2014) Shaohua Zuo et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Effect of surface charge alteration on stability of l-asparaginase II from Escherichia sp.

(2013) Jalaja Vidya et al.   ENZYME AND MICROBIAL TECHNOLOGY

Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment

(2013) N. S. Mohan Kumar et al.   Food and Bioprocess Technology

Cloning, Expression, and Characterization of l-Asparaginase from a Newly Isolated Bacillus subtilis B11–06

(2013) Mingmei Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

TK1656, a thermostable l-asparaginase from Thermococcus kodakaraensis, exhibiting highest ever reported enzyme activity

(2013) Shahid Mahmood Chohan et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

CHEMICAL MODIFICATION OF L-ASPARAGINASE FROMCladosporiumsp. FOR IMPROVED ACTIVITY AND THERMAL STABILITY

(2013) N. S. Mohan Kumar et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Validation of a 30-year-old process for the manufacture of l-asparaginase from Erwinia chrysanthemi

(2012) David Gervais et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Efficient production of l-asparaginase from Bacillus licheniformis with low-glutaminase activity: Optimization, scale up and acrylamide degradation studies

(2012) Richi V. Mahajan et al.   BIORESOURCE TECHNOLOGY

Genome Sequence of an Oligohaline Hyperthermophilic Archaeon, Thermococcus zilligii AN1, Isolated from a Terrestrial Geothermal Freshwater Spring

(2012) B. K. Kim et al.   JOURNAL OF BACTERIOLOGY

Biochemical Characterization of Recombinant L-Asparaginase (AnsA) from Rhizobium etli, a Member of an Increasing Rhizobial-Type Family of L-Asparaginases

(2012) Angelica Moreno-Enriquez   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

(2011) Raquel Medeiros Vinci et al.   FOOD CHEMISTRY

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

(2011) Franco Pedreschi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Expression in Escherichia coli of a gene encoding type II l-asparaginase from Bacillus subtilis, and characterization of its unique properties

(2010) Yohei Onishi et al.   ANNALS OF MICROBIOLOGY

Assessment of Physical Process Conditions for Enhanced Production of Novel Glutaminase-Free L-Asparaginase from Pectobacterium carotovorum MTCC 1428

(2010) Sanjay Kumar et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Extracellular Production and Characterization of Two Streptomyces l-Asparaginases

(2010) Tadashi Hatanaka et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Structural stability and functional analysis of L-asparaginase from Pyrococcus furiosus

(2010) S. Bansal et al.   BIOCHEMISTRY-MOSCOW

Modelling the effect of asparaginase in reducing acrylamide formation in biscuits

(2010) Monica Anese et al.   FOOD CHEMISTRY

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) Kristína Kukurová et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Helicobacter pyloril-asparaginase: A promising chemotherapeutic agent

(2008) Donata Cappelletti et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Survey of acrylamide levels in Chinese foods

(2008) F. Chen et al.   Food Additives & Contaminants Part B-Surveillance

The effect of asparaginase on acrylamide formation in French fries

(2008) Franco Pedreschi et al.   FOOD CHEMISTRY

Optimization of the blanching process to reduce acrylamide in fried potatoes

(2007) Frédéric Mestdagh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY