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risk of acrylamide formation, such as breakfast cereals and biscuits, do not require wheat with the high quality protein content that is preferred for bread-making. The results of the study showed ...
-sufficient and -deficient conditions (Byrne et al., 2012). Reducing acrylamide -forming potential by other genetic techniques While genetic modification is widely accepted in many parts of the world, including ...
of acrylamide in it. Therefore, the aim of the study was to analyze the influence of different levels of freeze-dried pulp from red and purple potatoes on the content of polyphenols and fiber in gluten-free ...
Y et al. Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003 . J Agric Food Chem 2006 ; 54 : 404 – 408 10.1021/jf0521810 . Google Scholar Crossref Search ADS ...
profile of dramatically decreasing protein content from young to old leaves was observed for all four growth conditions tested (Fig. 4A). The plants grown at 25°C contained less protein per amount of leaf ...
). RS reacts with α-amino acid groups of nitrogenous compounds during frying resulting in a Maillard browning of the products accompanied by harmful acrylamide accumulation (Tareke et al., 2002; Shepherd ...
in roots and had significantly reduced cell wall aluminum and increased symplastic aluminum content relative to the wild-type ecotype Columbia, indicating that altered aluminum levels in the symplast or cell ...
extract (3 to 37%) content among potato coproducts. Type of coproduct and frying greatly affect the energy value (0.6 to 1.6 Mcal of NEg/kg of DM). Composition, quality , and shelf life of beef ...
of polypeptides was also compared after SDS‐PAGE in 10% and 12.5% acrylamide gels to ensure that polypeptides in the compression and non‐compression extracts co‐electrophoresed under different conditions . Non ...
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