Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits.

Ciesarová, Zuzana; Kukurová, Kristína; Jelemenská, Viera; Horváthová, Jana; Kubincová, Janka; Belovic, Miona; Torbica, Aleksandra

Ciesarová, Zuzana; Kukurová, Kristína; Jelemenská, Viera; Horváthová, Jana; Kubincová, Janka; Belovic, Miona; Torbica, Aleksandra.

Afiliação

Ciesarová Z; National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia.
Kukurová K; National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia.
Jelemenská V; National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia.
Horváthová J; National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia.
Kubincová J; National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia.
Belovic M; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Torbica A; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.

Foods ; 12(17)2023 Aug 23.

Article em En | MEDLINE | ID: mdl-37685103

Palavras-chave

acrylamide; asparaginase; biscuits; rye; sea buckthorn; triticale; wheat; wholegrain cereals

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article