Compounds > phytic acid

phytic acid and acrylamide

phytic acid has been researched along with acrylamide 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	1 (20.00)	24.3611
2020's	1 (20.00)	2.80

Authors

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

Other Studies

5 other study(ies) available for phytic acid and acrylamide

Article	Year
Model systems for evaluating factors affecting acrylamide formation in deep fried foods. Advances in experimental medicine and biology, 2005, Volume: 561 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. Advances in experimental medicine and biology, 2005, Volume: 561 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. Advances in experimental medicine and biology, 2005, Volume: 561 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. Food chemistry, 2013, Nov-01, Volume: 141, Issue:1 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. Food chemistry, 2022, Nov-15, Volume: 394 Topics: Acrylamide; Asparagine; Glucose; Hot Temperature; Maillard Reaction; Phytic Acid; Saponins; Tannins	2022