Effect of sweeteners on acrylamide formation in extruded breakfast cereals
Acrylamide is a possible carcinogen to humans, formed upon heat-treatment of carbohydrate-rich foodstuffs via the Maillard reaction. Reducing sugar and the amino acid asparagine are the primary precursors for acrylamide formation, of which free asparagine is the limiting factor. Among the foods bein...
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| Format: | M2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Department of Molecular Sciences
2021
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