Cargando…

Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach

In the “glucose-asparagine-linoleic acid” ternary system, a kinetic model approach was used to explore formation and elimination law of target hazards, including acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF), and their related precursors and intermediate products. The results showed that the e...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ma, Yingjie, Long, You, Li, Feng, Zhang, Yan, Gan, Bei, Yu, Qiang, Xie, Jianhua, Chen, Yi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260430/ https://www.ncbi.nlm.nih.gov/pubmed/35811991 http://dx.doi.org/10.3389/fnut.2022.940202

Ejemplares similares

Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
por: Lin, Hong-Ting Victor, et al.
Publicado: (2021)

Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
por: Muttucumaru, Nira, et al.
Publicado: (2017)

Vitamin A and E Homologues Impacting the Fate of Acrylamide in Equimolar Asparagine-Glucose Model System
por: Kuek, Su Lee, et al.
Publicado: (2021)

Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives
por: Phaeon, Nuchnicha, et al.
Publicado: (2023)

Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines
por: Li, Dan, et al.
Publicado: (2022)

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
por: Ahmad, Muhammad Mushtaq, et al.
Publicado: (2022)

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method
por: Jozinović, Antun, et al.
Publicado: (2019)

Acrylamide Contents of Local Snacks in Singapore
por: Yeo, Michelle Ting Yun, et al.
Publicado: (2021)

Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa)
por: Lu, Wen-Chien, et al.
Publicado: (2022)

Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation
por: Wang, Laizhao, et al.
Publicado: (2022)

Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits
por: Fang, Mingchih, et al.
Publicado: (2022)

Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder
por: Kumar, Jaya, et al.
Publicado: (2018)

Linoleic Acid—A Feasible Preventive Approach for Visceral Leishmaniasis
por: Saini, Sheetal, et al.
Publicado: (2021)

The Relationship Between Linoleic Acid Intake and Psychological Disorders in Adults
por: Mohammadi, Sobhan, et al.
Publicado: (2022)

The Mechanism of Acrylamide-Induced Neurotoxicity: Current Status and Future Perspectives
por: Zhao, Mengyao, et al.
Publicado: (2022)

The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids
por: Chen, Cuyu, et al.
Publicado: (2022)

Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life
por: Michalak, Joanna, et al.
Publicado: (2016)

Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural
por: Lachenmeier, Dirk W., et al.
Publicado: (2018)

Simultaneous mitigation of 4(5)‐methylimidazole, acrylamide, and 5‐hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids
por: Mousa, Rasha M. A.
Publicado: (2019)

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment
por: Liu, Caiyun, et al.
Publicado: (2022)

Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential
por: Tafuri, Andrea, et al.
Publicado: (2023)

Conversion of Glucose to 5-Hydroxymethylfurfural in a Microreactor
por: Tongtummachat, Tiprawee, et al.
Publicado: (2020)

Production and Optimization of Conjugated Linoleic and Eicosapentaenoic Acids by Bifidobacterium lactis in Cold-Pressed Soybean Cake
por: Azari, Samin Rafi, et al.
Publicado: (2022)

Effects of kiwi fruit (Actinidia chinensis) polysaccharides on metabolites and gut microbiota of acrylamide-induced mice
por: Chen, Mengyin, et al.
Publicado: (2023)

Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads
por: Li, Xueqi, et al.
Publicado: (2021)

Conjugated linoleic acid regulates adipocyte fatty acid binding protein expression via peroxisome proliferator-activated receptor α signaling pathway and increases intramuscular fat content
por: Chen, Jing, et al.
Publicado: (2022)

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems
por: Mesías, Marta, et al.
Publicado: (2017)

The effects of conjugated linoleic acid supplementation on lipid profile in adults: A systematic review and dose–response meta-analysis
por: Asbaghi, Omid, et al.
Publicado: (2022)

Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction
por: Bartkiene, Elena, et al.
Publicado: (2023)

Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants
por: Lin, Hong-Ting Victor, et al.
Publicado: (2022)

Dietary Acrylamide Exposure and Risk of Site-Specific Cancer: A Systematic Review and Dose-Response Meta-Analysis of Epidemiological Studies
por: Filippini, Tommaso, et al.
Publicado: (2022)

Dietary linoleic acid and the ratio of unsaturated to saturated fatty acids are inversely associated with significant liver fibrosis risk: A nationwide survey
por: Zhu, Tingting, et al.
Publicado: (2022)

Mechanistic understanding of humin formation in the conversion of glucose and fructose to 5-hydroxymethylfurfural in [BMIM]Cl ionic liquid
por: Xu, Zhanwei, et al.
Publicado: (2020)

Dehydration of Glucose to 5‐Hydroxymethylfurfural Using Nb‐doped Tungstite
por: Yue, Chaochao, et al.
Publicado: (2016)

Dietary Phospholipid-Bound Conjugated Linoleic Acid and Docosahexaenoic Acid Incorporation Into Fetal Liver and Brain Modulates Fatty Acid and N-Acylethanolamine Profiles
por: Murru, Elisabetta, et al.
Publicado: (2022)

Preventive Effects of Long-Term Intake of Plant Oils With Different Linoleic Acid/Alpha-Linolenic Acid Ratios on Acute Colitis Mouse Model
por: Wang, Xianshu, et al.
Publicado: (2022)

Dietary Conjugated Linoleic Acid Modulates the Hepatic Circadian Clock Program via PPARα/REV-ERBα-Mediated Chromatin Modification in Mice
por: Liu, Hao-Yu, et al.
Publicado: (2021)

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying
por: Han, Zhonghui, et al.
Publicado: (2021)

Implications of Metal Binding and Asparagine Deamidation for Amyloid Formation
por: Sadakane, Yutaka, et al.
Publicado: (2018)

The impact of high-glucose or high-fat diets on the metabolomic profiling of mice
por: Xie, Dadi, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_o4pg5gnf4qkt7ndnsbsnas320s