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.
8th Asia-Oceania Mass Spectrometry Conference (AOMSC)
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