Buscar
Mostrando ítems 1-10 de 36
Acrylamide Mitigation In French Fries Using Native L-asparaginase From Aspergillus Oryzae Cct 3940
(Elsevier Science BVAmsterdam, 2017)
Acrylamide Mitigation In French Fries Using Native L-asparaginase From Aspergillus Oryzae Cct 3940
(Elsevier Science BVAmsterdam, 2017)
Current issues in dietary acrylamide: formation, mitigation and risk assessment
(BLACKWELL SCIENTIFIC PUBLICATIONS, 2014)
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
(ELSEVIER SCIENCE BV, 2011)
In this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) ...
Tara pod (caesalpinia spinosa) extract mitigates neo-contaminant formation in chilean bread preserving their sensory attributes
(Elsevier, 2018-09)
"Hallulla" is a highly consumed type of Chilean bread, which may contain considerable amounts of some Neo-Formed Contaminants (NFCs). The objective of this research was to study the effect of tara (Caesalpinia spinosa) pod ...
Recent Strategies and Applications for l-Asparaginase Confinement
(2020-12-10)
l-asparaginase (ASNase, EC 3.5.1.1) is an aminohydrolase enzyme with important uses in the therapeutic/pharmaceutical and food industries. Its main applications are as an anticancer drug, mostly for acute lymphoblastic ...
Current issues in dietary acrylamide: formation, mitigation and risk assessmentJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREJ SCI FOOD AGR
(BLACKWELL SCIENTIFIC PUBLICATIONS, 2014)