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...
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
29311443
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...
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...
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...
Journal of computer-aided molecular design
38693331
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...
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
40118138
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...