Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model

Molecular Nutrition and Food Research

Volumn 53, Issue 12, 2009, Pages 1532-1539

  Kukurová, Kristína ^a   Morales, Francisco J ^b   Bednáriková, Alena ^a   Ciesarová, Zuzana ^a  

^a FOOD RESEARCH INSTITUTE   (Slovakia)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Acrylamide; Asparaginase; Dough pastry model; Maillard reaction; Mitigation

Indexed keywords

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ACRYLAMIDE; AMINO ACID; ASPARAGINASE; DRUG DERIVATIVE; FURFURAL; WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COLOR; COOKING; FLOUR; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; GLYCATION; METABOLISM; METHODOLOGY; PROTEIN INTAKE; SPECTROFLUOROMETRY; SUGAR INTAKE; TIME;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINASE; COLOR; COOKERY; DIETARY PROTEINS; DIETARY SUCROSE; FLOUR; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD TECHNOLOGY; FURALDEHYDE; MAILLARD REACTION; MODELS, CHEMICAL; SPECTROMETRY, FLUORESCENCE; TIME FACTORS; WATER;

TRITICUM AESTIVUM;

EID: 71449089937     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200800600     Document Type: Article

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