phytic acid and acrylamide

phytic acid has been researched along with acrylamide in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's3 (60.00)29.6817
2010's1 (20.00)24.3611
2020's1 (20.00)2.80

Authors

AuthorsStudies
Jang, S; Lindsay, RC2
Albright, KJ; Lindsay, RC; Liu, W; Pariza, MW; Park, Y; Storkson, JM; Yang, H1
Jiang, H; Ma, J; Wang, H; Zhou, Y1
Igarashi-Mafra, L; Kaspchak, E; Mafra, MR; Menezes, LRA; Toci, AT1

Other Studies

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

ArticleYear
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