Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing
foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly …

Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products,
whose formation can be reduced by adding some additives. Furthermore, the type of food …

The potential health benefits of consuming whole grain foods are increasingly attracting
customers' interest. The effect of bran particle size on whole wheat flour (WWF) bread …

Acrylamide formation in carbohydrate-and protein-rich foods processed at high
temperatures tends to form toxic and carcinogenic acrylamide, which has become a global …

The present study deals with the assessment of acrylamide levels, dietary intake and toxicity
associated with food products which constitute the main components of a Lebanese …

Nowadays, the utilization of sugar substitutes in bakery products can be demanded on the
assumption that they are healthier. However, the use of ingredients containing reducing …

We examined the acrylamide content in samples of wheat bread with chia seeds added at
different concentrations (2%, 5%, 7%, 10%) and cooked at predefined conditions (20 min at …

Acrylamide is an unsaturated amide that forms in heated, starchy food products. This study
was conducted to (1) examine the ability of 38 LAB to remove acrylamide;(2) optimize …

Acrylamide is a toxic compound that is formed in cooked carbohydrate-rich food. Baking,
roasting, frying, and grilling are cooking methods that cause its formation in the presence of …

This paper investigated the ability of lactic acid bacteria (LAB) and Bifidobacterium to
remove acrylamide (AA). The mechanism (s) of the AA removal was examined by various …