Acrylamide Elimination by Lactic Acid Bacteria: Screening, Optimization, In Vitro Digestion and Mechanism

Acrylamide is a toxic compound that is formed in cooked carbohydrate-rich food. Baking, roasting, frying, and grilling are cooking methods that cause its formation in the presence of reducing sugar and asparagine. To prevent acrylamide formation or to remove it after its formation, scientists have b...

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Detalles Bibliográficos
Autores principales: Albedwawi, Amal S., Al Sakkaf, Reem, Yusuf, Ahmed, Osaili, Tareq M., Al-Nabulsi, Anas, Liu, Shao-Quan, Palmisano, Giovanni, Ayyash, Mutamed M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953158/
https://www.ncbi.nlm.nih.gov/pubmed/35336133
http://dx.doi.org/10.3390/microorganisms10030557

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953158/
https://www.ncbi.nlm.nih.gov/pubmed/35336133
http://dx.doi.org/10.3390/microorganisms10030557

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