| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539436 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Amaranth protein isolate reduced acrylamide formed in cookies by 89%. ⺠This addition did not produce changes in the colour or the hardness of the cookies. ⺠Amaranth protein isolate reduced acrylamide formed in tortilla chips by 51-62%. ⺠This addition did not produce changes in the colour but hardened the chips by 16-36%. ⺠These results point to amaranth proteins as attractive acrylamide mitigators.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ricardo Salazar, Gerónimo Arámbula-Villa, Pedro A. Vázquez-Landaverde, Francisco J. Hidalgo, Rosario Zamora,