Asparaginase treatment for acrylamide reduction in wheat and oat flakes: From laboratory- to pilot-scale
Acrylamide is a contaminant in food that is produced during high-temperature processing. There is a growing need for mitigation strategies due to health concerns and regulatory guidelines. This study aims to evaluate the effectiveness of four commercial asparaginases in the reduction of acrylamide i...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005426 |
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