136 related articles for article (PubMed ID: 32798824)
1. Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.
Belkova B; Chytilova L; Kocourek V; Slukova M; Mastovska K; Kyselka J; Hajslova J
Food Chem; 2021 Feb; 338():127715. PubMed ID: 32798824
[TBL] [Abstract][Full Text] [Related]
2. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
Granby K; Nielsen NJ; Hedegaard RV; Christensen T; Kann M; Skibsted LH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):921-9. PubMed ID: 18608496
[TBL] [Abstract][Full Text] [Related]
3. Analysis of acrylamide, 3-monochloropropane-1,2-diol, its esters and glycidyl esters in carbohydrate-rich products available on the Polish market.
Sadowska-Rociek A; Surma M; Cieślik E
Rocz Panstw Zakl Hig; 2018; 69(2):127-137. PubMed ID: 29766691
[TBL] [Abstract][Full Text] [Related]
4. Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system.
Mildner-Szkudlarz S; Różańska M; Piechowska P; Waśkiewicz A; Zawirska-Wojtasiak R
Food Chem; 2019 Nov; 297():125008. PubMed ID: 31253286
[TBL] [Abstract][Full Text] [Related]
5. Monitoring of heat-induced carcinogenic compounds (3-monochloropropane-1,2-diol esters and glycidyl esters) in fries.
Wong YH; Goh KM; Nyam KL; Cheong LZ; Wang Y; Nehdi IA; Mansour L; Tan CP
Sci Rep; 2020 Sep; 10(1):15110. PubMed ID: 32934328
[TBL] [Abstract][Full Text] [Related]
6. Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.
Hamlet CG; Sadd PA; Gray DA
J Agric Food Chem; 2004 Apr; 52(7):2059-66. PubMed ID: 15053552
[TBL] [Abstract][Full Text] [Related]
7. Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.
Surdyk N; Rosén J; Andersson R; Aman P
J Agric Food Chem; 2004 Apr; 52(7):2047-51. PubMed ID: 15053550
[TBL] [Abstract][Full Text] [Related]
8. Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature.
Nor Qhairul Izzreen MN; Hansen SS; Petersen MA
Food Chem; 2016 Nov; 210():566-76. PubMed ID: 27211683
[TBL] [Abstract][Full Text] [Related]
9. Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast.
Breitling-Utzmann CM; Hrenn H; Haase NU; Unbehend GM
Food Addit Contam; 2005 Feb; 22(2):97-103. PubMed ID: 15823998
[TBL] [Abstract][Full Text] [Related]
10. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
Nasiri Esfahani B; Kadivar M; Shahedi M; Soleimanian-Zad S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov; 34(11):1904-1914. PubMed ID: 28952425
[TBL] [Abstract][Full Text] [Related]
11. Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying.
Ahmad Tarmizi AH; Abd Razak RA; Abdul Hammid AN; Kuntom A
Molecules; 2019 Jun; 24(12):. PubMed ID: 31242570
[TBL] [Abstract][Full Text] [Related]
12. Effectiveness of methods for reducing acrylamide in bakery products.
Sadd PA; Hamlet CG; Liang L
J Agric Food Chem; 2008 Aug; 56(15):6154-61. PubMed ID: 18624450
[TBL] [Abstract][Full Text] [Related]
13. Updated occurrence of 3-monochloropropane-1,2-diol esters (3-MCPD) and glycidyl esters in infant formulas purchased in the United States between 2017 and 2019.
Beekman JK; Grassi K; MacMahon S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Mar; 37(3):374-390. PubMed ID: 31917641
[TBL] [Abstract][Full Text] [Related]
14. Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread.
Gülcan Ü; Candal Uslu C; Mutlu C; Arslan-Tontul S; Erbaş M
Food Chem; 2020 Dec; 332():127434. PubMed ID: 32645669
[TBL] [Abstract][Full Text] [Related]
15. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
Janssen F; Wouters AGB; Pareyt B; Gerits LR; Delcour JA; Waelkens E; Derua R
Food Res Int; 2018 Oct; 112():299-311. PubMed ID: 30131141
[TBL] [Abstract][Full Text] [Related]
16. Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters.
Arisseto AP; Silva WC; Marcolino PFC; Scaranelo GR; Berbari SAG; de Oliveira Miguel AMR; Vicente E
Food Res Int; 2019 Oct; 124():43-48. PubMed ID: 31466649
[TBL] [Abstract][Full Text] [Related]
17. An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.
Mesías M; Holgado F; Márquez-Ruiz G; Morales FJ
Food Funct; 2016 Mar; 7(3):1645-54. PubMed ID: 26938951
[TBL] [Abstract][Full Text] [Related]
18. [Development of the determination methods of fatty acid esters of chloropropanediols in fat-rich foods].
Yan X; Wu S; Li N; Lü H; Fu W
Se Pu; 2013 Feb; 31(2):95-101. PubMed ID: 23697171
[TBL] [Abstract][Full Text] [Related]
19. Analytical methods for volatile compounds in wheat bread.
Pico J; Gómez M; Bernal J; Bernal JL
J Chromatogr A; 2016 Jan; 1428():55-71. PubMed ID: 26452307
[TBL] [Abstract][Full Text] [Related]
20. Chemical Contamination in Bread from Food Processing and Its Environmental Origin.
Maher A; Nowak A
Molecules; 2022 Aug; 27(17):. PubMed ID: 36080171
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
