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Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems.
Champrasert, Ornicha; Chu, Jin; Meng, Qi; Viney, Sara; Holmes, Melvin; Suwannaporn, Prisana; Orfila, Caroline.
Afiliação
  • Champrasert O; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
  • Chu J; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
  • Meng Q; School of Chemistry, University of Leeds, Leeds LS2 9JT, UK.
  • Viney S; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
  • Holmes M; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
  • Suwannaporn P; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand. Electronic address: prisana.s@ku.th.
  • Orfila C; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. Electronic address: c.orfila@leeds.ac.uk.
Food Chem ; 363: 130213, 2021 Nov 30.
Article em En | MEDLINE | ID: mdl-34126568
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Acrilamida Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Acrilamida Idioma: En Ano de publicação: 2021 Tipo de documento: Article