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Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars
Acrylamide is a well-recognized hazardous compound with known carcinogenic, genotoxic, neurotoxic, and reproductive toxic effects. This research...
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Design artificial intelligence-based optimization and swelling behavior of novel crosslinked polymeric network hydrogels based on acrylamide-2-hydroxyethyl methacrylate and acrylamide-N-isopropylacrylamide
With the development of three-dimensional crosslinked hydrogel networks, various applications with excellent hydrophilicity and swelling ability have...
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Validation of high-performance liquid chromatography coupled with LTQ orbitrap mass spectrometry for analysis of acrylamide
Acrylamide is a food contaminant that forms through a natural chemical reaction between sugars and asparagine during high-temperature cooking...
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Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols
The main objective of the present work is to evaluate whether the polyphenols derived from apple pomace could inhibit the production of acrylamide...
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Antimicrobial Popymers: Homopolymers and Copolymers of Cefotiam-Binding Acrylamide
AbstractThe object of this article was to synthesize a special type of functional polymer material with antimicrobial activity. In this paper,...
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Miniaturized matrix solid-phase dispersion assisted by deep eutectic solvent for acrylamide determination in bread samples
Acrylamide determination is important to state its quantity in baked food preventing any potential carcinogenic effects. Matrix solid-phase...
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Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods
Lotus root chips were prepared using five different methods (freeze-drying, microwaving, air-frying, oil-frying, and oven-baking), and their quality...
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Automated liquid–liquid deep eutectic solvents based microextraction procedure for determination of acrylamide in foodstuffs by high-performance liquid chromatography with ultraviolet detection
For the rapid and efficient determination of acrylamide in food products by HPLC-UV, an environmentally friendly analytical approach has been...
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Neuroprotective Effect of Ethanolic Extract of Scoparia dulcis on Acrylamide-Induced Neurotoxicity in Zebrafish Model
All herbal medicines are reported to be safe and have better results in curing disabilities. Scoparia dulcis is known for its anti-inflammatory and...
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Impact of whey incorporation on acrylamide formation and the quality of bread
Whey is the largest by-product of the dairy industry. It is a popular dietary protein among athletes and fitness models showing antimicrobial...
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Development of a certified reference material for the accurate analysis of the acrylamide content in infant formula
A certified reference material (CRM), KRISS CRM 108–02-006, was developed for the accurate analysis of low levels of acrylamide in infant formula...
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Synthesis of Modified Acrylamide Copolymers with 2-Hydroxyethyl Methacrylate
AbstractCopolymers of acrylamide with 2-hydroxyethyl methacrylate were synthesized by radical heterophase copolymerization of monomers in 2-propanol...
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Synthesis of novel modified acrylamide copolymers for montmorillonite flocculants in water-based drilling fluid
A study was conducted to treat the water-based drilling fluid through coagulation-flocculation. Innovative modified acrylamide copolymers were...
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Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)
Red bell pepper (Capsicum annuum L.) is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling...
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Determination of Acrylamide in Sweet Potato Products Using QuEChERS Sample Preparation Followed by LC-ESI-MS/MS Analysis
Acrylamide is a contaminant that forms when food is exposed to high temperatures, as a product from the Maillard reaction between free L-asparagine...
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Determination of Acrylamide in Commercial Baby Foods by LC-QqQ-MS/MS: a Simple Method for Routine Analyses
A method based on liquid chromatography-triple quadrupole tandem mass spectrometry was developed and validated for the analysis of acrylamide in baby...
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Reactivities of acrylamide warheads toward cysteine targets: a QM/ML approach to covalent inhibitor design
Covalent inhibition offers many advantages over non-covalent inhibition, but covalent warhead reactivity must be carefully balanced to maintain...
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Structural Changes during Polymerization of Acrylamide in Semidilute Solutions of Wormlike Surfactant Micelles
AbstractThe structure and rheological properties of aqueous solutions of the anionic surfactant potassium oleate and the water-soluble monomer...
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Influence of salt and acrylamide copolymer on the stability and TOG of brine/crude oil emulsions
The formation of water/oil (w/o) emulsions is undesirable for the oil industry since they negatively impact extraction and transport. Resins and...
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Cloning and Expression of Acetaldehyde Dehydrogenase from Archaea and Its Application in Acrylamide Elimination from Fried Foods
High-temperature frying is a common food processing method, and fried foods are favored by consumers due to their unique flavor and good taste....
