Examining the potential effect of probiotic bacteria in reducing acrylamide

Authors

Siu Mei, Emily Choi, Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Vocational Training CouncilFollow

Staff Page Link

Dr CHOI Siu Mei, Emily

Document Type

Conference Proceeding

Publication Date

2020

Abstract

Acrylamide is one of the process-induced contaminant formed during Maillard browning reaction. The presence of this toxicant in food products arose the public health concern due to its carcinogenicity. Different studies have evaluate the potential strategies to reduce acrylamide in foods. In this study, the new approach to reduce acrylamide by addition of probiotic bacteria was investigated.

Source Publication

8th Asia-Oceania Mass Spectrometry Conference (AOMSC)

Recommended Citation

Choi, S. (2020). Examining the potential effect of probiotic bacteria in reducing acrylamide. 8th Asia-Oceania Mass Spectrometry Conference (AOMSC). Retrieved from https://repository.vtc.edu.hk/thei-fac-sci-tech-sp/526