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Lancet Infectious Diseases, The, ISSN 1473-3099, 2017, Volume 17, Issue 7, pp. 726 - 734
Journal Article
Mayo Clinic Proceedings, ISSN 0025-6196, 2016, Volume 91, Issue 10, pp. 1362 - 1371
Journal Article
Journal of Pediatrics, The, ISSN 0022-3476, 2016, Volume 177, pp. 144 - 152.e6
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2017, Volume 237, pp. 58 - 64
Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were... 
Acrylamide | Bioaccessibility | Digestion | Kinetics | In vitro | PRETREATMENTS | SAFETY | FOOD SCIENCE & TECHNOLOGY | GLYCIDAMIDE | TOXICOKINETICS | NUTRITION & DIETETICS | REDUCTION | POTATO-CHIPS | CHEMISTRY, APPLIED | FOOD | Acrylamide - analysis | Food Handling | Hot Temperature | Solanum tuberosum | Maillard Reaction | Amides | Cereal products | Index Medicus
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2018, Volume 87, pp. 529 - 536
Wheat flour replacement by rice flour is a key strategy in gluten-free batter production. Rice flour needs hydrocolloids to offset the development of the... 
Gluten-free | Batter coating | Chitosan | Physical properties | QUALITY | FOOD SCIENCE & TECHNOLOGY | CHOCOLATE | STARCH GELS | ACRYLAMIDE FORMATION | FRIED CHICKEN NUGGETS | COMBINATIONS | GLUTEN-FREE BREAD | OIL UPTAKE | SYSTEMS | HYDROCOLLOIDS | Thermal properties | Gluten-free diet | Gluten | Analysis
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 05/2017, Volume 66, pp. 1 - 7
The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most... 
Acrylamide | Chitosan | Batters | Deacetylation degree | Molecular weight | DIFFERENT MOLECULAR-WEIGHT | CONSTANTS | NUGGETS | FOOD SCIENCE & TECHNOLOGY | DEACETYLATION | MITIGATION | CHITIN | CHEMISTRY, APPLIED | Hydrolysis | Amides | Analysis
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 06/2015, Volume 62, Issue 1, pp. 605 - 612
Isomaltulose is a non-cariogenic sugar with a lower glycemic index but with the same caloric value and visual appearance as sucrose. Therefore, isomaltulose... 
Marshmallows | Isomaltulose | Non-cariogenic | Glycemic index and insulinemic index | Fructose | FOOD SCIENCE & TECHNOLOGY | ASPARTAME | Glucose | Analysis | Dextrose
Journal Article
Lancet Respiratory Medicine, The, ISSN 2213-2600, 2017, Volume 5, Issue 5, pp. 412 - 425