Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion

In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected Lactobacillus strains and Bifidobacterium strains was demonstrated in (a) AA chemical solutions; (b) food matrices (biscuits and chips) and (c) in vitr...

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Detalles Bibliográficos
Autores principales: Choi, Siu Mei, Yang, Ling, Chang, Yuxuan, Chu, Ivan K., Dong, Naiping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101460/
https://www.ncbi.nlm.nih.gov/pubmed/35563986
http://dx.doi.org/10.3390/foods11091263

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101460/
https://www.ncbi.nlm.nih.gov/pubmed/35563986
http://dx.doi.org/10.3390/foods11091263

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