Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …

L-asparaginase (EC 3.5. 1.1) hydrolyzes L-asparagine to L-aspartic acid and ammonia,
which has been widely applied in the pharmaceutical and food industries. Microbes have …

Thermal processing is one of the important techniques for most of the plant-based food and
herb medicines before consumption and application in order to meet the specific …

Abstract Background Cancer stem cells (CSCs) are strongly associated with high
tumourigenicity, chemotherapy or radiotherapy resistance, and metastasis and recurrence …

A simple aptasensor is embedded in the internal surface of a micropipette tip as the
aptasensor substrate for the label-free monitoring of acrylamide. The aptasensor is based on …

Acrylamide alleviation in food has represented as a critical issue due to its neurotoxic effect
on human health. L-Asparaginase (ASNase, EC 3.5. 1.1) is considered a potential additive …

Abstract l-asparaginase has been shown to be effective in reducing acrylamide formation in
food and in treating certain cancers, such as acute lymphoblastic leukemia. This study …

Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing
in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous …

Abstract l-Asparaginase (Asnase) is one of the most promising approaches for acrylamide
mitigation in foods, however, the enzyme stability and catalytic efficiency are the major …

L-asparaginase, an amidohydrolase that catalyses break down of L-asparagine into aspartic
acid and ammonia, is one of the most prominent biopharmaceuticals. L-asparaginase (LA) …