Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies

The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of...

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Detalles Bibliográficos
Autores principales: Squeo, Giacomo, De Angelis, Davide, Caputi, Antonio Francesco, Pasqualone, Antonella, Summo, Carmine, Caponio, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048331/
https://www.ncbi.nlm.nih.gov/pubmed/36981257
http://dx.doi.org/10.3390/foods12061331

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048331/
https://www.ncbi.nlm.nih.gov/pubmed/36981257
http://dx.doi.org/10.3390/foods12061331

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