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155 related items for PubMed ID: 34126568

  • 1. Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems.
    Champrasert O, Chu J, Meng Q, Viney S, Holmes M, Suwannaporn P, Orfila C.
    Food Chem; 2021 Nov 30; 363():130213. PubMed ID: 34126568
    [Abstract] [Full Text] [Related]

  • 2. A comparative study of acrylamide formation induced by microwave and conventional heating methods.
    Yuan Y, Chen F, Zhao GH, Liu J, Zhang HX, Hu XS.
    J Food Sci; 2007 May 30; 72(4):C212-6. PubMed ID: 17995763
    [Abstract] [Full Text] [Related]

  • 3. The effect of domestic preparation of some potato products on acrylamide content.
    Michalak J, Gujska E, Klepacka J.
    Plant Foods Hum Nutr; 2011 Nov 30; 66(4):307-12. PubMed ID: 21853292
    [Abstract] [Full Text] [Related]

  • 4. 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.
    Muttucumaru N, Powers SJ, Elmore JS, Dodson A, Briddon A, Mottram DS, Halford NG.
    Food Chem; 2017 Apr 01; 220():76-86. PubMed ID: 27855938
    [Abstract] [Full Text] [Related]

  • 5. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Apr 01; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 6. Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization.
    Yang JS, Mu TH, Ma MM.
    Food Chem; 2019 Aug 15; 289():351-359. PubMed ID: 30955623
    [Abstract] [Full Text] [Related]

  • 7. Influence of processing parameters on acrylamide formation during frying of potatoes.
    Taubert D, Harlfinger S, Henkes L, Berkels R, Schömig E.
    J Agric Food Chem; 2004 May 05; 52(9):2735-9. PubMed ID: 15113184
    [Abstract] [Full Text] [Related]

  • 8. Comparative effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide formation in potato chips.
    Zhu RG, Sun SC, Li YF, Zang H, Sun XY, Wei J, Song LF, Li TJ, Wang YX, Ning C, Shang FF.
    Int J Biol Macromol; 2024 Jun 05; 269(Pt 1):132015. PubMed ID: 38697432
    [Abstract] [Full Text] [Related]

  • 9. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
    Liu H, Li X, Yuan Y.
    J Food Sci; 2020 Aug 05; 85(8):2615-2621. PubMed ID: 32691421
    [Abstract] [Full Text] [Related]

  • 10. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
    Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E.
    Int J Food Microbiol; 2019 Jan 16; 289():168-173. PubMed ID: 30253309
    [Abstract] [Full Text] [Related]

  • 11. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM, Limacher A, Conde-Petit B, Amado R, Escher F.
    J Agric Food Chem; 2006 Aug 09; 54(16):5910-6. PubMed ID: 16881694
    [Abstract] [Full Text] [Related]

  • 12. Structural characteristics of pumpkin pectin extracted by microwave heating.
    Yoo SH, Lee BH, Lee H, Lee S, Bae IY, Lee HG, Fishman ML, Chau HK, Savary BJ, Hotchkiss AT.
    J Food Sci; 2012 Nov 09; 77(11):C1169-73. PubMed ID: 23106191
    [Abstract] [Full Text] [Related]

  • 13. Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system.
    Wang P, Sun G, Lu P, Liu Y, Zhu Y, Chen F.
    Food Chem; 2022 Jun 01; 378():132095. PubMed ID: 35042107
    [Abstract] [Full Text] [Related]

  • 14. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.
    Sansano M, Juan-Borrás M, Escriche I, Andrés A, Heredia A.
    J Food Sci; 2015 May 01; 80(5):T1120-8. PubMed ID: 25872656
    [Abstract] [Full Text] [Related]

  • 15. Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.
    Qi Y, Zhang H, Wu G, Zhang H, Gu L, Wang L, Qian H, Qi X.
    Food Chem; 2018 Jun 01; 250():98-104. PubMed ID: 29412934
    [Abstract] [Full Text] [Related]

  • 16. Factors that influence the acrylamide content of heated foods.
    Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L, Törnqvist M.
    Adv Exp Med Biol; 2005 Jun 01; 561():317-28. PubMed ID: 16438308
    [Abstract] [Full Text] [Related]

  • 17. Extraction, structure, and emulsifying properties of pectin from potato pulp.
    Yang JS, Mu TH, Ma MM.
    Food Chem; 2018 Apr 01; 244():197-205. PubMed ID: 29120771
    [Abstract] [Full Text] [Related]

  • 18. Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process.
    Su DL, Li PJ, Quek SY, Huang ZQ, Yuan YJ, Li GY, Shan Y.
    Food Chem; 2019 Jul 15; 286():1-7. PubMed ID: 30827581
    [Abstract] [Full Text] [Related]

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  • 20. Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin.
    Chen L, Zhang H, McClements DJ, Zhang Z, Zhang R, Jin Z, Tian Y.
    Carbohydr Polym; 2019 Jul 01; 215():47-57. PubMed ID: 30981369
    [Abstract] [Full Text] [Related]

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