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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

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