Results 41 to 50 of about 203,655 (339)

Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

Czech Journal of Food Sciences, 2009
The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min.
K. Kukurová, Z. Ciesarová, A. Bednáriková, L. Marková   +3 more
doaj   +1 more source

A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae

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, Mengjie Duan, Shijie Gao, Tian Wang, Yibao Wang, Xinyi Wang, Yiming 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, Eugen Kiss, Emil Kolek   +2 more
doaj   +1 more source

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts

Foods
In today’s fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest
Indira Govindaraju, Maidin Sana, I. Chakraborty, Md. Hafizur Rahman, Rajib Biswas, N. Mazumder   +5 more
semanticscholar   +1 more source

Acrylamide modulates the mouse epididymal proteome to drive alterations in the sperm small non-coding RNA profile and dysregulate embryo development.

Cell Reports, 2021
Paternal exposure to environmental stressors elicits distinct changes to the sperm sncRNA profile, modifications that have significant post-fertilization consequences.
N. A. Trigg, D. Skerrett‐Byrne, M. J. Xavier, Wei Zhou, A. Anderson, S. J. Stanger, Aimee L. Katen, G. D. De Iuliis, Matthew D. Dun, S. Roman, A. Eamens, B. Nixon   +11 more
semanticscholar   +1 more source

Use of nucleophilic compounds, and their combination, for acrylamide removal

, 2023
Acrylamide is characterized by a conjugated structure in which an electron-withdrawing group (the amide group) is linked to a carbon-carbon double bond.
Zamora, Rosario, Hidalgo, Francisco J.
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 Sciences
Background: 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, Zahra Khodabandeh, Mohammad Amin Edalatmanesh   +2 more
doaj   +1 more source

Traditional food processing and Acrylamide formation: A review

Heliyon
Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods.
Mekuannt Alefe Adimas, Biresaw Demelash Abera, Zemenu Tadesse Adimas, H. Woldemariam, M. Delele   +4 more
semanticscholar   +1 more source

Progress towards the production of potatoes and cereals with low acrylamide-forming potential [PDF]

, 2022
The presence of acrylamide in foods derived from grains, tubers, storage roots, beans and other crop products has become a difficult problem for the food industry.
Halford, N. G., Raffan, S., Oddy, J.
core   +1 more source

Acrylamide in Food

, 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