Reduction of Acrylamide in Plant-Based Foods through Traditional and Innovative Fermentation Techniques
<p id="p1">Acrylamide (AA), a heat-induced compound classified as a probable carcinogen, is commonly formed in plant-based baked goods and chips through the Maillard reaction. As the demand for healthier and more sustainable food production increases, innovative and natural solutions for acrylamide...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2025
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/1220703 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|