phytic acid has been researched along with acrylamide in 5 studies
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 | 1 (20.00) | 24.3611 |
2020's | 1 (20.00) | 2.80 |
Authors | Studies |
---|---|
Jang, S; Lindsay, RC | 2 |
Albright, KJ; Lindsay, RC; Liu, W; Pariza, MW; Park, Y; Storkson, JM; Yang, H | 1 |
Jiang, H; Ma, J; Wang, H; Zhou, Y | 1 |
Igarashi-Mafra, L; Kaspchak, E; Mafra, MR; Menezes, LRA; Toci, AT | 1 |
5 other study(ies) available for phytic acid and acrylamide
Article | Year |
---|---|
Model systems for evaluating factors affecting acrylamide formation in deep fried foods.
Topics: Acrylamide; Asparagine; Calcium; Cooking; Food; Food Analysis; Food Handling; Glass; Glucose; Hydrogen-Ion Concentration; Ions; Lipids; Models, Chemical; Oxygen; Phytic Acid; Polymers; Solanum tuberosum | 2005 |
Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.
Topics: Acids; Acrylamide; Calcium; Chromatography, Liquid; Cooking; Food Analysis; Food Handling; Gas Chromatography-Mass Spectrometry; Hydrogen-Ion Concentration; Ions; Models, Chemical; Models, Theoretical; Phytic Acid; Plant Oils; Solanum tuberosum; Temperature; Time Factors; Water | 2005 |
Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products.
Topics: Acrylamide; Acrylamides; Binding, Competitive; Calcium Chloride; Carboxylic Ester Hydrolases; Chemistry; Chitosan; Cooking; Diphosphates; Ethanol; Food Analysis; Food Contamination; Food Handling; Models, Chemical; Phytic Acid; Sodium; Solanum tuberosum; Temperature; Time Factors | 2005 |
The effects of phytic acid on the Maillard reaction and the formation of acrylamide.
Topics: Acrylamide; Food Analysis; Kinetics; Maillard Reaction; Phosphates; Phytic Acid; Solanum tuberosum | 2013 |
Effect of phytic acid, tannic acid and saponin on asparagine-glucose Maillard reaction.
Topics: Acrylamide; Asparagine; Glucose; Hot Temperature; Maillard Reaction; Phytic Acid; Saponins; Tannins | 2022 |