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The role of amino phospholipids and lecithins for mitigating acrylamide formation in asparagine/glucose and asparagine/2,4-decadienal model systems was analysed in order to explore the possibility of the use of these common additives in decreasing acrylamide content in heated foodstuffs. Dipalmitoylphosphatidylethanolamine (PE), but not dipalmitoylphosphatidylcholine (PC), decreased the acrylamide...
The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As acrylamide formation was found to vary significantly between biscuits obtained by using the same ingredients and process, a mixed effect model was used...
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