AIMC Topic: Acrylamide
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Deep learning-assisted cellular imaging for evaluating acrylamide toxicity through phenotypic changes.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Mar 19, 2025
Acrylamide (AA), a food hazard generated during thermal processing, poses significant safety risks due to its toxicity. Conventional methods for AA toxicology are time-consuming and inadequate for analyzing cellular morphology. This study developed a...
Mapping acrylamide content in potato chips using near-infrared hyperspectral imaging and chemometrics.
Food chemistry
Mar 9, 2025
This study investigated the potential of near-infrared hyperspectral imaging (NIR-HSI) for the prediction of acrylamide content in potato chips. A total of 300 tubers from two potato varieties (Agria and Jaerla) grown in two seasons and processed und...
Reactivities of acrylamide warheads toward cysteine targets: a QM/ML approach to covalent inhibitor design.
Journal of computer-aided molecular design
May 1, 2024
Covalent inhibition offers many advantages over non-covalent inhibition, but covalent warhead reactivity must be carefully balanced to maintain potency while avoiding unwanted side effects. While warhead reactivities are commonly measured with assays...
Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffee.
Food chemistry
Sep 15, 2018
This study reports on removal of acrylamide from roasted coffee by acrylamidase from Cupriavidus oxalaticus ICTDB921. Chitosan coated calcium alginate beads were functionalized with citric acid as nontoxic cross linker and activated by 1-ethyl-3-(3-d...
Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling.
Food chemistry
Oct 13, 2016
This study investigated the effect of flavanols and their derivatives on acrylamide formation under low-moisture conditions via prediction using the support vector regression (SVR) approach. Acrylamide was generated in a potato-based equimolar aspara...
Support vector regression-guided unravelling: antioxidant capacity and quantitative structure-activity relationship predict reduction and promotion effects of flavonoids on acrylamide formation.
Scientific reports
Sep 2, 2016
We used the support vector regression (SVR) approach to predict and unravel reduction/promotion effect of characteristic flavonoids on the acrylamide formation under a low-moisture Maillard reaction system. Results demonstrated the reduction/promotio...
[Development of an HPLC-UV Method for Free Asparagine in Grains].
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Jan 1, 2017
A novel analytical method was developed for the determination of free asparagine (Asn), which is a precursor of acrylamide, in grains. Asn was extracted from a sample with 5% (w/v) aqueous trichloroacetic acid solution, and the crude extract was clea...
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