Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …

Foods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals,
which are beneficial for the human body as nutritional supplements. The nutritional value …

Cookies made from wheat have become increasingly popular as a snack due to their
various advantages, such as their convenience as a ready-to-eat and easily storable food …

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods,
such as frying and baking, and has been proved to be carcinogenic. Because of its potential …

BACKGROUND Olive oil continues to be the main destination for olives. The production of
table olives is increasing.'Californian‐style'processes are among the most frequently …

BACKGROUND Table olives are widely consumed in the Mediterranean diet, and several
typical Spanish and Portuguese varieties could potentially be used as such. In order to …

The inhibition effects of glutathione (GSH) on acrylamide (AA) in the asparagine/glucose
model systems and cookies were investigated. The formation of AA was significantly …

There has been a growing tendency towards the development of healthier and more
nutritious foods in this day and age. Correspondingly, these foods, frequently designated …

Phenolic compounds composition of sorghum bran extract (SBE), grapeseed extract (GSE),
and green tea extract (GTE) was investigated using a UPLC-DAD-ESI-Q-TOF-MS/MS …

The bitter taste of M. charantia fruit limits its consumption, although the health benefits are
well known. The thermal drying process is considered as an alternative method to reduce …