Low Acrylamide Flatbreads from Colored Corn and Other Flours

Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low...

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Detalles Bibliográficos
Autores principales: Li, Xueqi, Kahlon, Talwinder, Wang, Selina C., Friedman, Mendel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535222/
https://www.ncbi.nlm.nih.gov/pubmed/34681543
http://dx.doi.org/10.3390/foods10102495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535222/
https://www.ncbi.nlm.nih.gov/pubmed/34681543
http://dx.doi.org/10.3390/foods10102495

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