Papers mentioning crispbread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Fortified soybean sprouts have been proposed as a source of ferritin-iron in food for the treatment of anemia in inflammatory bowel disease. Eight products with the addition of the... Read full abstract on PubMed →
Fiber-rich rye foods reduced body weight in overweight or obese individuals compared to refined wheat, though the underlying mechanisms remain unclear. This study compared the effe... Read full abstract on PubMed →
This study evaluated the effects of a fibre- and fat-rich by-products-based diet and the intramuscular fat (IMF) content on volatile compounds in pork. Meat samples were collected... Read full abstract on PubMed →
Acrylamide is formed during high-temperature treatment in foods and presents a significant health and regulatory challenge. This study evaluates the effects of calcium salts and ph... Read full abstract on PubMed →
Acrylamide, a water-soluble compound formed naturally in foods during high-temperature cooking, poses significant health risks due to its carcinogenic and neurotoxic effects. This... Read full abstract on PubMed →
Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water... Read full abstract on PubMed →
Among many strategies known to mitigate acrylamide formation, addition of cations, particularly calcium, is effective and can be used in bakery products. In this study, the effects... Read full abstract on PubMed →
This paper researches the properties of two triticale varieties and three selection lines developed in Bashkortostan. The organoleptic indicators were typical of a standard grain;... Read full abstract on PubMed →
Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production... Read full abstract on PubMed →
Acrylamide is a Group 2B carcinogen compound formed in certain foods when they are heated above 100C. The use of the enzyme asparaginase is becoming increasingly popular as a means... Read full abstract on PubMed →
Acrylamide levels in a variety of food samples were analyzed before and after 3 months of storage at 10 degrees-12 degrees C. The analysis was performed by liquid chromatography ta... Read full abstract on PubMed →
The European Commission's Directorate General Joint Research Centre has organized several proficiency tests on the determination of acrylamide (AA) in food. This paper presents the... Read full abstract on PubMed →
Recent concerns surrounding the presence of acrylamide in many types of thermally processed food have brought about the need for the development of analytical methods suitable for... Read full abstract on PubMed →
A proficiency testing round was undertaken to assess the performance of laboratories to measure acrylamide in a sample of crispbread. Retail samples of crispbread were ground to a... Read full abstract on PubMed →
The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food... Read full abstract on PubMed →
BACKGROUND: Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influen... Read full abstract on PubMed →
Aspergillus flavus and Aspergillus niger are fungi which can contaminate dried figs before and after harvest and consequently produce aflatoxins (AFs) and ochratoxin A (OTA). Many... Read full abstract on PubMed →
The effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of f... Read full abstract on PubMed →
5-Hydroxymethylfurfural (HMF) and furfuryl alcohol (FFA) are present in numerous foodstuffs at high levels. FFA is also used for the production of polymers. Both compounds had demo... Read full abstract on PubMed →
Recently, it was reported that furfuryl ethyl ether is an important flavor compound indicative of beer storage and aging conditions. A study of the reaction mechanism indicates tha... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.