Results 31 to 40 of about 144,678 (301)
Current Research in Food Science, 2022 This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation.
Xiaoli Zhou +6 more
doaj +1 more source
Study of factors affecting acrylamide levels in model systems
Czech Journal of Food Sciences, 2006 The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the formation of acrylamide, and the impact of water addition
Zuzana Ciesarová +2 more
doaj +1 more source
, 2019 Acrylamide is a chemical described as ‘extremely hazardous’ and ‘probably carcinogenic to humans’ that was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry ...
Curtis, T., Halford, N. G.
core +1 more source
Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019 [PDF]
, 2021 European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g-1: a 54 ...
Powers, S. J. +3 more
core +1 more source
The Protective Effect of Taurine and Curcumin on Autophagy-Related Genes in the Oocytes of the Mouse Treated with Acrylamide [PDF]
Iranian Journal of Medical SciencesBackground: Autophagy is also essential for both male and female infertility since it controls the development of germ cells and reproductive organs. This study aimed to investigate the effects of taurine and curcumin on the expression of genes related ...
Maryam Davari Zanjani +2 more
doaj +1 more source
Molecular Oncology, EarlyView.Here, we demonstrate that HS1BP3 interacts with Cortactin through a proline‐rich region (PRR3.1) and show that this interaction, and HS1BP3 itself, promote cancer cell proliferation and invasion. Inhibition of this interaction leads to build‐up of TKS5 in multivesicular endosomes and altered secretion of CD63 and CD9, providing an explanation for the ...
Arja Arnesen Løchen +9 more
wiley +1 more source
Gels, 2021 An improved method for the online preconcentration, derivatization, and separation of phosphorylated compounds was developed based on the affinity of a Phos-tag acrylamide gel formed at the intersection of a polydimethylsiloxane/glass multichannel ...
Sachio Yamamoto +3 more
doaj +1 more source
, 2019 Acrylamide (C3H5NO) is a processing contaminant formed from free asparagine and reducing sugars during high-temperature cooking and processing. It is a Group 2A carcinogen, and the European Food Safety Authority (EFSA) Panel on Contaminants in the Food ...
Halford, N. G. +3 more
core +1 more source
Reducing the acrylamide-forming potential of wheat [PDF]
, 2016 Acrylamide is a Class 2a carcinogen that was discovered in a variety of popular foods, including baked cereal products, in 2002. The predominant route for its formation is from free asparagine and reducing sugars in the Maillard reaction, with free ...
Tanya Y. Curtis +3 more
core +1 more source
FEBS Open Bio, EarlyView.The MRP4 transporter exports several drugs and signaling molecules. Here, we identified key promoter elements regulating basal MRP4 expression. Using reporter assays, we defined a conserved region with essential Sp1 and contributory Ets sites, which controlled basal MRP4 expression.
Debora Singer +7 more
wiley +1 more source