Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940

[1]  F. Escher,et al.  Ways to reduce the acrylamide formation in cracker products , 2018 .

[2]  F. F. Dias,et al.  Sequential optimization strategy for maximum l-asparaginase production from Aspergillus oryzae CCT 3940 , 2016 .

[3]  Chong Zhang,et al.  Biochemical characterization of a novel l-asparaginase from Bacillus megaterium H-1 and its application in French fries , 2015 .

[4]  M. Friedman.  Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. , 2015, Food & function.

[5]  W. Mu,et al.  Recent research progress on microbial l-asparaginases , 2015, Applied Microbiology and Biotechnology.

[6]  A. Bussan,et al.  Acrylamide in Processed Potato Products , 2013, American Journal of Potato Research.

[7]  R. K. Saxena,et al.  Efficient production of L-asparaginase from Bacillus licheniformis with low-glutaminase activity: optimization, scale up and acrylamide degradation studies. , 2012, Bioresource technology.

[8]  H. K. Manonmani,et al.  Purification, characterization and kinetic properties of extracellular l-asparaginase produced by Cladosporium sp. , 2012, World Journal of Microbiology and Biotechnology.

[9]  F. Pedreschi,et al.  Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching , 2011 .

[10]  Jozef P. H. Linssen,et al.  Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling , 2010 .

[11]  F. Morales,et al.  Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model. , 2009, Molecular nutrition & food research.

[12]  V. Fogliano,et al.  Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies , 2009 .

[13]  N. Lange,et al.  Asparaginase – An Enzyme for Acrylamide Reduction in Food Products , 2009 .

[14]  P. Østergaard,et al.  Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae. , 2009, Journal of agricultural and food chemistry.

[15]  R. Verhé,et al.  Optimization of the blanching process to reduce acrylamide in fried potatoes , 2008 .

[16]  F. Pedreschi,et al.  The effect of asparaginase on acrylamide formation in French fries. , 2008, Food chemistry.

[17]  R. Carle,et al.  Acrylamide in cereal products: A review , 2008 .

[18]  K. Grob,et al.  Acrylamide in fried and roasted potato products: A review on progress in mitigation , 2007, Food additives and contaminants.

[19]  P. Ashby,et al.  Acrylamide in cereal and cereal products: A review on progress in level reduction , 2007, Food additives and contaminants.

[20]  Yu Zhang,et al.  Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge , 2007, Critical reviews in food science and nutrition.

[21]  R. Verhé,et al.  Influence of storage practices on acrylamide formation during potato frying. , 2005, Journal of agricultural and food chemistry.

[22]  S. Knutsen,et al.  Effective ways of decreasing acrylamide content in potato crisps during processing. , 2004, Journal of agricultural and food chemistry.

[23]  R. Gatermann,et al.  Analysis of acrylamide in different foodstuffs using liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry , 2004 .

[24]  F. Escher,et al.  Acrylamide in gingerbread: critical factors for formation and possible ways for reduction. , 2004, Journal of agricultural and food chemistry.

[25]  E. Schömig,et al.  Influence of processing parameters on acrylamide formation during frying of potatoes. , 2004, Journal of agricultural and food chemistry.

[26]  N. Sokolov,et al.  One‐step purification and kinetic properties of the recombinant l‐asparaginase from Erwinia carotovora , 2004, Biotechnology and applied biochemistry.

[27]  L. Ehrenberg,et al.  Investigations of factors that influence the acrylamide content of heated foodstuffs. , 2003, Journal of agricultural and food chemistry.

[28]  F. Escher,et al.  Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. , 2003, Journal of agricultural and food chemistry.

[29]  D. Zyzak,et al.  Acrylamide formation mechanism in heated foods. , 2003, Journal of agricultural and food chemistry.

[30]  B. Wedzicha,et al.  Food chemistry: Acrylamide is formed in the Maillard reaction , 2002, Nature.

[31]  Eden Tareke,et al.  Analysis of acrylamide, a carcinogen formed in heated foodstuffs. , 2002, Journal of agricultural and food chemistry.

[32]  Stephen L. R. Ellison,et al.  Harmonized guidelines for single-laboratory validation of methods of analysis (IUPAC Technical Report) , 2002, Chemistry International.

[33]  Laurence Castle,et al.  Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel , 1993 .

[34]  S. Igarasi,et al.  Asparaginase and glutaminase activities of micro-organisms. , 1973, Journal of general microbiology.

[35]  G. L. Miller.  Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar , 1959 .

[36]  Z. Ciesarová,et al.  Impact of L-asparaginase on acrylamide content in potato products , 2006 .

[37]  M. Biedermann,et al.  Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes , 2002 .