Acrylamide in bread. Effect of prooxidants and antioxidants

Addition of 1% aqueous rosemary extract with approximately 40 mg of gallic acid equivalents or comparable addition of rosemary oil or of dried rosemary leaves to wheat dough reduced the content of acrylamide in wheat buns by 62, 67 and 57%, respectively, compared to wheat buns without rosemary. Incr...

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Veröffentlicht in:	European food research & technology 2008-06, Vol.227 (2), p.519-525
Hauptverfasser:	Hedegaard, Rikke Vingborg, Granby, Kit, Frandsen, Henrik, Thygesen, Jonas, Skibsted, Leif H
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide Agriculture Analytical Chemistry Antioxidants Biological and medical sciences Biotechnology Bread Cereal and baking product industries Chemistry Chemistry and Materials Science degradation Flavonoids Food industries Food Science Food toxicology Forestry Free radicals Fundamental and applied biological sciences. Psychology Glucose Green tea Green tea flavonoids Investigations Original Paper Polyphenols Recipes rosemary Sodium Solvents Studies Tea Vegetable oils Wheat Wheat bread
Online-Zugang:	Volltext
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