Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide

Acrylamide is assumed to be a potential carcinogen, and reference values have therefore been implemented in EU legislation. Thus, the food industry needs to reduce the acrylamide content in consumer products to the lowest possible value. In this study, roasted rye was evaluated for its suitability a...

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Detalles Bibliográficos
Autores principales: Pitsch, Johannes, Höglinger, Otmar, Weghuber, Julian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404811/
https://www.ncbi.nlm.nih.gov/pubmed/32674330
http://dx.doi.org/10.3390/foods9070925

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404811/
https://www.ncbi.nlm.nih.gov/pubmed/32674330
http://dx.doi.org/10.3390/foods9070925

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