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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
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