Background Methylglyoxal, a reactive carbonyl compound widely present in thermally
processed foods, is produced from sugar degradation and lipid oxidation. Methylglyoxal can …

The review summarises the results of almost 5 years of academic and industrial research on
acrylamide in cereal products. Significant progress in this field has been made during that …

Free asparagine is the precursor for acrylamide, which forms during the baking, toasting and
high‐temperature processing of foods made from wheat. In this study, CRISPR/Cas9 was …

The chemical and volatile composition as well as sensory profile of five brown edible
seaweeds collected in the United Kingdom, was evaluated. The ash content was 190–280 …

Asparaginase, an enzyme that hydrolyzes asparagine to aspartic acid, presents a potentially
very effective means for reducing acrylamide formation in foods via removal of the precursor …

Potato chips are among the highest contributors to the dietary intake of acrylamide, a potent
neurotoxin and likely carcinogen in heat-processed foods. The present study aimed to …

The effects of mono-and divalent cations on the formation of acrylamide were studied in a
fructose-asparagine model system at 150 and 180° C. At amounts equivalent to those of …

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly
starchy foods during heating process such as baking, frying and roasting. Acrylamide is …

The recent report of elevated acrylamide levels in heat processing foods evoked an
international health alarm. Acrylamide, an acknowledged potential genetic and reproductive …

This study aimed to investigate the effects of sugar type on the reaction mechanism for
formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at …