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Evaluation of the Effect of Enzymatic Pretreatment with L-Asparaginase on Acrylamide Formation During Microwave, Air and Deep Frying of Potatoes

https://doi.org/10.2139/ssrn.4837114
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The use of asparaginase to reduce acrylamide levels in cooked food
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Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
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Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid
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Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars
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Optimization of microwave frying of potato slices by using Taguchi technique
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Optimization of the blanching process to reduce acrylamide in fried potatoes
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Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
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Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
inferredcites →https://doi.org/10.1016/j.lwt.2016.04.017openalex-extracted
Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940
inferredcites →https://doi.org/10.1016/j.lwt.2021.111165openalex-extracted
Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries
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Water absorption behavior of starch: A review of its determination methods, influencing factors, directional modification, and food applications
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Water loss and oil uptake as a function of frying time
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Acrylamide in Foods: Occurrence, Sources, and Modeling
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Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction
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Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation
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Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
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Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae
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Acrylamide in French fries prepared at primary school canteens
inferredcites →https://doi.org/10.1080/10408690490478082openalex-extracted
A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
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Structure and Texture Properties of Fried Potato Products
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Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes
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A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
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INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE AND WATER ACTIVITY OF POTATO STICKS, AND ITS OPTIMIZATION
inferredcites →https://doi.org/10.1146/annurev-food-022811-101114openalex-extracted
Acrylamide in Foods: A Review of the Science and Future Considerations
inferredcites →https://doi.org/10.11648/j.wjfst.20180202.12openalex-extracted
Effect of Microwave Frying on Acrylamide Formation in Potato Chips
inferredcites →https://doi.org/10.1177/1091581820902405openalex-extracted
A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies
inferredcites →https://doi.org/10.2903/j.efsa.2015.4104openalex-extracted
Scientific Opinion on acrylamide in food
inferredcites →https://doi.org/10.3389/fnut.2023.1297069openalex-extracted
Acrylamide formation in air-fried versus deep and oven-fried potatoes
inferredcites →https://doi.org/10.3390/foods13050652openalex-extracted
Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries
inferredcites →https://doi.org/10.3390/horticulturae8050362openalex-extracted
Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing
inferredcites →https://doi.org/10.5812/mejrh-132710openalex-extracted
Strategies for Reduction of Acrylamide in Fried Potatoes and Potato Chips: A Review
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