-
1
-
-
44149087557
-
Assessing the effect of product variability on the management of the quality of mushrooms (Agaricus bisporus)
-
L. Aguirre, J.M. Frías, C. Barry-Ryan, and H. Grogan Assessing the effect of product variability on the management of the quality of mushrooms (Agaricus bisporus) Postharvest Biology and Technology 49 2008 247 254
-
(2008)
Postharvest Biology and Technology
, vol.49
, pp. 247-254
-
-
Aguirre, L.1
Frías, J.M.2
Barry-Ryan, C.3
Grogan, H.4
-
3
-
-
58149217901
-
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes
-
M. Anese, R. Bortolomeazzi, L. Manzocco, M. Manzano, C. Giusto, and M.C. Nicoli Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes Food Research International 42 2009 142 147
-
(2009)
Food Research International
, vol.42
, pp. 142-147
-
-
Anese, M.1
Bortolomeazzi, R.2
Manzocco, L.3
Manzano, M.4
Giusto, C.5
Nicoli, M.C.6
-
4
-
-
0037471585
-
Acrylamide in foods: Occurrence, sources and modelling
-
A. Becalski, B.P.-L. Lau, D. Lewis, and S.W. Seaman Acrylamide in foods: Occurrence, sources and modelling Journal of Agricultural and Food Chemistry 51 2003 802 808
-
(2003)
Journal of Agricultural and Food Chemistry
, vol.51
, pp. 802-808
-
-
Becalski, A.1
Lau, B.P.-L.2
Lewis, D.3
Seaman, S.W.4
-
5
-
-
17144391968
-
Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread
-
E. Brthen, and S.H. Knutsen Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread Food Chemistry 92 2005 693 700
-
(2005)
Food Chemistry
, vol.92
, pp. 693-700
-
-
Brthen, E.1
Knutsen, S.H.2
-
6
-
-
68349139136
-
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
-
E. Capuano, A. Ferrigno, I. Acampa, A. Serpen, O.. Aar, and V. Gökmen Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies Food Research International 42 2009 1295 1302
-
(2009)
Food Research International
, vol.42
, pp. 1295-1302
-
-
Capuano, E.1
Ferrigno, A.2
Acampa, I.3
Serpen, A.4
Aar, O.5
Gökmen, V.6
-
7
-
-
78650678952
-
The CIAA Acrylamide Toolbox
-
CIAA Available from
-
CIAA (2009). The CIAA Acrylamide Toolbox. Confederation of the Food and Drink Industries. Available from www.ciaa.be.
-
(2009)
Confederation of the Food and Drink Industries
-
-
-
9
-
-
68949204911
-
Improvement of cereal product safety by enzymatic way of acrylamide mitigation
-
Z. Ciesarová, K. Kukurová, A. Bednáriková, L. Marková, and S. Baxa Improvement of cereal product safety by enzymatic way of acrylamide mitigation Czech Journal of Food Science 27 2009 96 98
-
(2009)
Czech Journal of Food Science
, vol.27
, pp. 96-98
-
-
Ciesarová, Z.1
Kukurová, K.2
Bednáriková, A.3
Marková, L.4
Baxa, S.5
-
10
-
-
77049085944
-
Enzymatic elimination of acrylamide in potato-based thermally treated foods
-
Z. Ciesarová, K. Kukurová, and C. Benešová Enzymatic elimination of acrylamide in potato-based thermally treated foods Nutrition & Food Science 40 2010 55 63
-
(2010)
Nutrition & Food Science
, vol.40
, pp. 55-63
-
-
Ciesarová, Z.1
Kukurová, K.2
Benešová, C.3
-
15
-
-
78650679011
-
-
Patent No. US20070141225-A1
-
Elder, V. A., Fulcher, J. G., Kin-Hang Leung, H., & Topor, M. G. (2007). Methods for reducing acrylamide formation. Patent No. US20070141225-A1.
-
(2007)
Methods for Reducing Acrylamide Formation
-
-
Elder, V.A.1
Fulcher, J.G.2
Kin-Hang Leung, H.3
Topor, M.G.4
-
16
-
-
78650676615
-
-
FDA, Center for Food Safety and Applied Nutrition (2006). Available from
-
FDA, Center for Food Safety and Applied Nutrition (2006). Available from http://www.cfsan.fda.gov/~lrd/pestadd.html#acrylamissssde.
-
-
-
-
18
-
-
78650679474
-
-
Health Canada (2009). Available from
-
Health Canada (2009). Available from http://www.hc-sc.gc.ca/fn-an/ consultation/init/-2009-asparaginase/prop-asparaginase-eng.php.
-
-
-
-
19
-
-
78650678919
-
-
Patent No. WOO6053563
-
Hendriksen, H. V., Stringer, M., Ernst, S., Held-Hansen, P., Schafermayer, R., & Corrigan, P. (2006). Novoenzymes A/S. Patent No. WOO6053563.
-
(2006)
Novoenzymes A/S
-
-
Hendriksen, H.V.1
Stringer, M.2
Ernst, S.3
Held-Hansen, P.4
Schafermayer, R.5
Corrigan, P.6
-
20
-
-
66149098057
-
Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae
-
H.V. Hendriksen, B.A. Kornbrust, P.R. Østergaard, and M.A. Stringer Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae Journal of Agricultural and Food Chemistry 57 2009 4168 4176
-
(2009)
Journal of Agricultural and Food Chemistry
, vol.57
, pp. 4168-4176
-
-
Hendriksen, H.V.1
Kornbrust, B.A.2
Østergaard, P.R.3
Stringer, M.A.4
-
22
-
-
70350574977
-
-
IRMM Available from
-
IRMM (2005). EU database on acrylamide levels in food. Available from www.irmm.jrc.be/htlm/acrivities/acrylamide/database.htm.
-
(2005)
EU Database on Acrylamide Levels in Food
-
-
-
23
-
-
58849160193
-
-
JEFCA No. 4 FAO JECFA Monographs, Joint FAO/WHO Expert Committee on Food Additives. Available from
-
JEFCA (2007). Compendium of Food Additive Specifications. No. 4 FAO JECFA Monographs, Joint FAO/WHO Expert Committee on Food Additives. Available from www.fao.org/ag/jefca-additives/specs/monograph4/additive-498-m4.pdf.
-
(2007)
Compendium of Food Additive Specifications
-
-
-
26
-
-
0037015489
-
Acrylamide is formed in the Maillard reaction
-
D.S. Mottram, B.L. Wedzicha, and A. Dodson Acrylamide is formed in the Maillard reaction Nature 419 2002 448 449
-
(2002)
Nature
, vol.419
, pp. 448-449
-
-
Mottram, D.S.1
Wedzicha, B.L.2
Dodson, A.3
-
27
-
-
39749085738
-
The effect of asparaginase on acrylamide formation in French fries
-
F. Pedreschi, K. Kaack, and K. Granby The effect of asparaginase on acrylamide formation in French fries Food Chemistry 109 2008 386 392
-
(2008)
Food Chemistry
, vol.109
, pp. 386-392
-
-
Pedreschi, F.1
Kaack, K.2
Granby, K.3
-
29
-
-
70149113077
-
-
R Development Core Team Vienna, Austria: R Foundation for Statistical Computing. Available from
-
R Development Core Team (2009). R: A language and environment for statistical computing. Vienna, Austria: R Foundation for Statistical Computing. Available from www.R-project.org.
-
(2009)
R: A Language and Environment for Statistical Computing
-
-
-
30
-
-
78650677829
-
-
SANCO, Standing Committee on the Food Chain and Animal Health
-
SANCO, Standing Committee on the Food Chain and Animal Health (2008). Summary report by the section of toxicological safety of the food chain, Brussels. Available from http://ec.europa.eu/food/committees/regulatory/scfcah/ toxic/summary11042008-en.pdf.
-
(2008)
Summary Report by the Section of Toxicological Safety of the Food Chain, Brussels
-
-
-
31
-
-
0037015502
-
Acrylamide from Maillard reaction products
-
R.H. Stadler, I. Blank, N. Varga, F. Robert, J. Hau, and P.A. Guy Acrylamide from Maillard reaction products Nature 419 2002 449 450
-
(2002)
Nature
, vol.419
, pp. 449-450
-
-
Stadler, R.H.1
Blank, I.2
Varga, N.3
Robert, F.4
Hau, J.5
Guy, P.A.6
-
32
-
-
13444252614
-
Acrylamide formation in food: A mechanistic perspective
-
V.A. Yaylayan, and R.H. Stadler Acrylamide formation in food: A mechanistic perspective Journal of AOAC International 88 2005 262 267
-
(2005)
Journal of AOAC International
, vol.88
, pp. 262-267
-
-
Yaylayan, V.A.1
Stadler, R.H.2
-
33
-
-
0042804934
-
Acrylamide formation mechanism in heated foods
-
D.V. Zyzak, R.A. Sanders, M. Stojanovic, D.H. Tallmadge, B. Loye Eberhart, and D.K. Ewald Acrylamide formation mechanism in heated foods Journal of Agricultural and Food Chemistry 51 2003 4782 4787
-
(2003)
Journal of Agricultural and Food Chemistry
, vol.51
, pp. 4782-4787
-
-
Zyzak, D.V.1
Sanders, R.A.2
Stojanovic, M.3
Tallmadge, D.H.4
Loye Eberhart, B.5
Ewald, D.K.6
|