Concepedia

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

Elena Bartkienė, Ida Jākobsone, Gražina Juodeikienė, Daiva Vidmantienė, Iveta Pugajeva, Vadims Bartkevičs

Food Control · 2012 · 86 citations · 29 references

Open access

References

29

Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

Natural Sciences, Chemistry, Polymer Chemistry +1

Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.7K citations

Natural Sciences, Chemistry, Organic Chemistry +2

Acrylamide Formation Mechanism in Heated Foods

David V. Zyzak, Robert A. Sanders, Marko Stojanović et al. · Journal of Agricultural and Food Chemistry · 2003 · 868 citations

Agriculture, Biochemistry, Food Science +13

Why Asparagine Needs Carbohydrates To Generate Acrylamide

Varoujan A. Yaylayan, Andrzej Wnorowski, Carolina Perez Locas · Journal of Agricultural and Food Chemistry · 2003 · 467 citations

Life Sciences, Biochemistry, Chemistry +11

Sigma's Non-specific Protease Activity Assay - Casein as a Substrate

Carrie Cupp-Enyard · Journal of Visualized Experiments · 2008 · 406 citations · Full text

Life Sciences, Biochemistry, Analytical Chemistry +14