Compounds > acrylamide

Page last updated: 2024-08-17

acrylamide and sodium bicarbonate

acrylamide has been researched along with sodium bicarbonate in 5 studies

Research

Studies (5)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	3 (60.00)	29.6817
2010's	2 (40.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Amado, R; Amrein, TM; Escher, F; Schönbächler, B	1
Levine, RA; Smith, RE	1
Amadò, R; Amrein, TM; Andres, L; Escher, F	1
Grothe, KH; Haase, NU; Lindhauer, MG; Matthäus, B; Vosmann, K	1
Gokmen, V; Koksel, H; Masatcioglu, MT; Ng, PK	1

Reviews

1 review(s) available for acrylamide and sodium bicarbonate

Article	Year
Occurrence of acrylamide in selected foods and mitigation options. Food additives and contaminants, 2007, Volume: 24 Suppl 1 Topics: Acrylamide; Amino Acids; Asparaginase; Bread; Carboxylic Acids; Carcinogens, Environmental; Flour; Food Contamination; Fruit; Nuts; Olea; Sodium Bicarbonate; Solanum tuberosum; Sucrose	2007

Other Studies

4 other study(ies) available for acrylamide and sodium bicarbonate

Article	Year
Acrylamide in gingerbread: critical factors for formation and possible ways for reduction. Journal of agricultural and food chemistry, 2004, Jun-30, Volume: 52, Issue:13 Topics: Acrylamide; Asparagine; Bread; Cooking; Hot Temperature; Sodium Bicarbonate; Time Factors; Zingiber officinale	2004
Sources of variability of acrylamide levels in a cracker model. Journal of agricultural and food chemistry, 2005, Jun-01, Volume: 53, Issue:11 Topics: Acrylamide; Amino Acids; Antioxidants; Carbohydrates; Flour; Food Analysis; Hot Temperature; Plant Oils; Sodium Bicarbonate; Triticum	2005
Acrylamide formation and antioxidant level in biscuits related to recipe and baking. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2012, Volume: 29, Issue:8 Topics: Acrylamide; Antioxidants; Bicarbonates; Bread; Carcinogens; Color; Dietary Fats; Dietary Fiber; Flour; Food Contamination; Food Handling; Germany; Hot Temperature; Hydrolysis; Sodium Bicarbonate; Time Factors	2012
Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates. Journal of the science of food and agriculture, 2014, Volume: 94, Issue:12 Topics: Acrylamide; Bicarbonates; Carbohydrate Metabolism; Carbohydrates; Carbon Dioxide; Citric Acid; Cooking; Decarboxylation; Desiccation; Diet; Hot Temperature; Humans; Maillard Reaction; Sodium Bicarbonate; Water; Zea mays	2014