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Carrot Strips of Various Origins: Impact on Acrylamide Formation in Baked Goods

https://doi.org/10.2139/ssrn.4795435
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Fermentation Kinetics of Different Sugars by Apple Wine YeastSaccharomyces cerevisiae
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Impact of Agronomic and Storage Practices on Acrylamide in Processed Potatoes
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Effect of treatments and packaging on the quality of dried carrot slices during storage
inferredcites →https://doi.org/10.1007/s13197-014-1558-5openalex-extracted
Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity
inferredcites →https://doi.org/10.1016/j.aca.2004.03.086openalex-extracted
Analysis of acrylamide in different foodstuffs using liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry
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Role of plant polyphenols in acrylamide formation and elimination
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The role of the gluten network in the crispness of bread crust
inferredcites →https://doi.org/10.1016/j.jcs.2007.06.016openalex-extracted
Acrylamide in cereal products: A review
inferredcites →https://doi.org/10.1016/j.lwt.2007.01.010openalex-extracted
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
inferredcites →https://doi.org/10.1016/j.lwt.2012.05.011openalex-extracted
Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks
inferredcites →https://doi.org/10.1016/j.tifs.2017.05.004openalex-extracted
Black carrot ( Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review
inferredcites →https://doi.org/10.1016/s0304-4238(99)00133-8openalex-extracted
Variation in sugar content and composition of carrot storage roots at harvest and during storage
inferredcites →https://doi.org/10.1016/s0308-8146(97)00084-8openalex-extracted
Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service
inferredcites →https://doi.org/10.1016/s0733-5210(89)80037-2openalex-extracted
Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure
inferredcites →https://doi.org/10.1016/s2095-3119(16)61388-6openalex-extracted
Influence of potato flour on dough rheological properties and quality of steamed bread
inferredcites →https://doi.org/10.1017/s0021859600079508openalex-extracted
Growth and chemical composition of carrots as influenced by the time of sowing and harvest
inferredcites →https://doi.org/10.1021/acs.jafc.0c00412openalex-extracted
Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate
inferredcites →https://doi.org/10.1021/acs.jafc.8b03952openalex-extracted
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions
inferredcites →https://doi.org/10.1021/jf000595hopenalex-extracted
Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties
inferredcites →https://doi.org/10.1021/jf034180iopenalex-extracted
Acrylamide Formation Mechanism in Heated Foods
inferredcites →https://doi.org/10.1021/jf034999wopenalex-extracted
Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread
inferredcites →https://doi.org/10.1021/jf0492464openalex-extracted
Acrylamide Formation from Asparagine under Low-Moisture Maillard Reaction Conditions. 1. Physical and Chemical Aspects in Crystalline Model Systems
inferredcites →https://doi.org/10.1021/jf049581sopenalex-extracted
Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation
inferredcites →https://doi.org/10.1080/02652030512331344178openalex-extracted
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
inferredcites →https://doi.org/10.1104/pp.2.3.225openalex-extracted
CARBOHYDRATE TRANSFORMATIONS IN CARROTS DURING STORAGE
inferredcites →https://doi.org/10.1111/j.1744-7348.2006.00104.xopenalex-extracted
Asparagine in plants
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00332.xopenalex-extracted
A Comparative Study of Acrylamide Formation Induced by Microwave and Conventional Heating Methods
inferredcites →https://doi.org/10.1111/j.1753-4887.2004.tb00018.xopenalex-extracted
Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control
inferredcites →https://doi.org/10.1126/science.6710156openalex-extracted
β-Carotene: an Unusual Type of Lipid Antioxidant
inferredcites →https://doi.org/10.21315/mjms2018.25.5.12openalex-extracted
Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries
inferredcites →https://doi.org/10.2478/v10032-010-0017-8openalex-extracted
Carotenes Content in Carrot Roots ( Daucus carota L.) as affected by Cultivation and Storage
inferredcites →https://doi.org/10.3136/fstr.9.219openalex-extracted
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
inferredcites →https://doi.org/10.3390/antiox10070993openalex-extracted
Vitamin A and E Homologues Impacting the Fate of Acrylamide in Equimolar Asparagine-Glucose Model System
inferredcites →https://doi.org/10.5897/ajar11.1652openalex-extracted
Effect of nitrogen fertilization on carrot quality
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