Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2293-2298

  Salazar, Ricardo ^a,b   Arámbula Villa, Gerónimo ^b   Vázquez Landaverde, Pedro A ^c   Hidalgo, Francisco J ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Acrylamide mitigation; Amaranth protein; Baking; Cookie; Frying; Tortilla chip

Indexed keywords

ACRYLAMIDES; BAKING; COOKIE; FRYING; TORTILLA CHIPS;

AMIDES; PROTEINS;

CHEMICAL CONTAMINATION;

ACRYLAMIDE; AMARANTH; AMARANTUS HYPOCHONDRIACUS PROTEIN; ASPARAGINE; GLUCOSE; NUTRACEUTICAL; UNCLASSIFIED DRUG;

AMARANTUS HYPOCHONDRIACUS; ARTICLE; CHEMICAL ANALYSIS; FLOUR; FOOD; FOOD ANALYSIS; FOOD COLOR; FOOD TEXTURE; MOLECULAR MODEL; PLANT; PROTEIN CONTENT;

ACRYLAMIDE; AMARANTHUS; COOKING; FLOUR; FOOD ADDITIVES; FOOD ANALYSIS; FOOD HANDLING; PLANT PROTEINS;

AMARANTHUS CAUDATUS;

EID: 84865309967     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.089     Document Type: Article

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