sucrose and acrylamide

sucrose has been researched along with acrylamide in 25 studies

Research

Studies (25)

TimeframeStudies, this research(%)All Research%
pre-19901 (4.00)18.7374
1990's0 (0.00)18.2507
2000's10 (40.00)29.6817
2010's7 (28.00)24.3611
2020's7 (28.00)2.80

Authors

AuthorsStudies
Cutié, SS; Kallos, GJ1
Becalski, A; Hayward, S; Lau, BP; Leclerc, Y; Lewis, D; Ramesh, M; Sahagian, M; Seaman, SW1
Bramanti, E; Cioni, P; Strambini, GB1
Chaen, H; Fukuda, S; Kubota, M; Kurose, M; Ogawa, T; Oku, K; Tsujisaka, Y1
Silva, EM; Simon, PW1
Amadò, R; Amrein, TM; Escher, F; Schönbächler, B1
Bagdonaite, K; Murkovic, M; Skog, K; Viklund, G1
Amadò, R; Amrein, TM; Andres, L; Escher, F1
Olsson, K; Sjöholm, I; Skog, K; Viklund, G1
Bagdonaite, K; Derler, K; Murkovic, M1
Breit, SN; Brown, LJ; Cordina, NM; Curmi, PM; Goodchild, SC; Howell, MW; Littler, DR1
Rommens, CM; Shakya, R; Shrestha, P; Ye, J1
Carrasco, JA; Granby, K; Mariotti, S; Pedreschi, F1
Gökmen, V; Göncüoğlu, N; Hamzalıoğlu, A; Kocadağlı, T1
Córsico, B; Curto, LM; Delfino, JM; Falomir Lockhart, LJ; Franchini, GR; Guerbi, MX; Sawicki, LR1
Bethke, PC; Busse, JS; Gong, H; He, Q; Jiang, J; Jin, W; Zeng, Z; Zhu, X1
Gökmen, V; Hamzalıoğlu, A1
Bachir, N; Haddarah, A; Pujola, M; Sepulcre, F1
Chen, S; Hou, X; Li, Q; Luo, S; Ma, N; Xu, T; Zhuang, L1
Contreras-Calderón, J; Cruz, G; Delgado-Andrade, C; Gómez-Narváez, F; Mesías, M; Morales, FJ; Ubillús, F1
Chi, MH; Chiou, TY; Lee, WJ; Lin, SH; Sung, WC1
Carbonell-Barrachina, ÁA; Chapanya, P; Lipan, L; Mueangmontri, R; Nitayapat, N; Pattamasuwan, A; Phaeon, N; Sriroth, K1
Medina, O; Moreno, L; Rojas, AL1
Baqueta, MR; Bragotto, APA; Pallone, JAL; Pizano, FP; Toro, SJH; Valderrama, P; Villani, JD1
Carbonell-Barrachina, ÁA; Chapanya, P; Issa-Issa, H; Lipan, L; Nitayapat, N; Pattamasuwan, A; Phaeon, N; Sendra, E; Sriroth, K; Uan-On, T1

Reviews

1 review(s) available for sucrose and acrylamide

ArticleYear
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

24 other study(ies) available for sucrose and acrylamide

ArticleYear
Determination of acrylamide in sugar by thermospray liquid chromatography/mass spectrometry.
    Analytical chemistry, 1986, Volume: 58, Issue:12

    Topics: Acrylamide; Acrylamides; Gas Chromatography-Mass Spectrometry; Sucrose

1986
Acrylamide in French fries: influence of free amino acids and sugars.
    Journal of agricultural and food chemistry, 2004, Jun-16, Volume: 52, Issue:12

    Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Food Handling; Fructose; Glucose; Hot Temperature; Maillard Reaction; Solanum tuberosum; Sucrose

2004
Effects of sucrose on the internal dynamics of azurin.
    Biophysical journal, 2005, Volume: 88, Issue:6

    Topics: Acrylamide; Azurin; Biophysical Phenomena; Biophysics; Buffers; Drug Stability; Mutagenesis, Site-Directed; Protein Denaturation; Protein Folding; Pseudomonas aeruginosa; Recombinant Proteins; Spectrometry, Fluorescence; Sucrose; Thermodynamics; Trehalose; Xylitol

2005
Suppressive effect of trehalose on acrylamide formation from asparagine and reducing saccharides.
    Bioscience, biotechnology, and biochemistry, 2005, Volume: 69, Issue:8

    Topics: Acrylamide; Asparagine; Chromatography, Gas; Glucose; Kinetics; Sucrose; Trehalose

2005
Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
    Advances in experimental medicine and biology, 2005, Volume: 561

    Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Chromatography, High Pressure Liquid; Cooking; Environment; Food Analysis; Food Handling; Fructose; Genes, Plant; Genotype; Glucose; Maillard Reaction; Models, Genetic; Nitrogen; Solanum tuberosum; Sucrose; Temperature

2005
Factors influencing acrylamide formation in gingerbread.
    Advances in experimental medicine and biology, 2005, Volume: 561

    Topics: Acrylamide; Acrylates; Asparaginase; Asparagine; Bicarbonates; Bread; Carbohydrates; Citric Acid; Cooking; Food; Food Analysis; Food Handling; Food Preservation; Glycine; Hot Temperature; Quaternary Ammonium Compounds; Sucrose; Temperature; Time Factors

2005
Analysis of 3-aminopropionamide: a potential precursor of acrylamide.
    Journal of biochemical and biophysical methods, 2006, Nov-30, Volume: 69, Issue:1-2

    Topics: Acrylamide; Amides; Asparagine; Chromatography, High Pressure Liquid; Coffee; Dansyl Compounds; Food Analysis; Food Contamination; Solanum tuberosum; Sucrose; Tandem Mass Spectrometry

2006
Acrylamide in home-prepared roasted potatoes.
    Molecular nutrition & food research, 2008, Volume: 52, Issue:3

    Topics: Acrylamide; Asparagine; Carbohydrates; Food Contamination; Food Handling; Fructose; Glucose; Hot Temperature; Plant Tubers; Solanum tuberosum; Species Specificity; Sucrose; Sweden; Time Factors; Water

2008
Determination of acrylamide during roasting of coffee.
    Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15

    Topics: Acrylamide; Asparagine; beta-Alanine; Coffea; Decarboxylation; Glucose; Hot Temperature; Seeds; Sucrose

2008
Oxidation promotes insertion of the CLIC1 chloride intracellular channel into the membrane.
    European biophysics journal : EBJ, 2009, Volume: 39, Issue:1

    Topics: Acrylamide; Cell Membrane; Chloride Channels; Halogenation; Lipid Bilayers; Models, Molecular; Oxidation-Reduction; Phospholipids; Porosity; Protein Multimerization; Protein Structure, Quaternary; Solubility; Spectrometry, Fluorescence; Sucrose

2009
Tuber-specific silencing of the acid invertase gene substantially lowers the acrylamide-forming potential of potato.
    Journal of agricultural and food chemistry, 2010, Dec-08, Volume: 58, Issue:23

    Topics: Acrylamide; Asparagine; beta-Fructofuranosidase; Fructose; Gene Silencing; Glucose; Plant Proteins; Plant Tubers; Plants, Genetically Modified; Solanum tuberosum; Starch; Sucrose

2010
Patented techniques for acrylamide mitigation in high-temperature processed foods.
    Recent patents on food, nutrition & agriculture, 2011, Volume: 3, Issue:3

    Topics: Acrylamide; Asparagine; Cooking; Diet; Dietary Sucrose; Fast Foods; Food Handling; Hot Temperature; Humans; Maillard Reaction; Monosaccharides; Patents as Topic; Sucrose

2011
In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation.
    Food & function, 2012, Volume: 3, Issue:9

    Topics: Acrylamide; Aldehydes; Chromatography, Liquid; Coffee; Epoxy Compounds; Food Handling; Furaldehyde; Hot Temperature; Oxidation-Reduction; Sucrose; Tandem Mass Spectrometry

2012
Characterization of fatty acid binding and transfer from Δ98Δ, a functional all-β abridged form of IFABP.
    Biochimica et biophysica acta, 2014, Volume: 1841, Issue:12

    Topics: Acrylamide; Animals; Cell Membrane; Centrifugation; Fatty Acid-Binding Proteins; Fatty Acids; Phospholipids; Protein Binding; Protein Isoforms; Protein Structure, Secondary; Rats; Spectrometry, Fluorescence; Sucrose; Terbium

2014
Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.
    Plant biotechnology journal, 2016, Volume: 14, Issue:2

    Topics: Acrylamide; Asparagine; Aspartate-Ammonia Ligase; Base Sequence; beta-Fructofuranosidase; Carbohydrate Metabolism; Cooking; Fructose; Gene Expression Regulation, Plant; Gene Silencing; Genes, Plant; Glucose; Phenotype; Plant Stems; Plant Tubers; Solanum tuberosum; Sucrose; Vacuoles

2016
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
    Food chemistry, 2020, Jul-15, Volume: 318

    Topics: Acrylamide; Amino Acids; Coffee; Deoxyglucose; Food-Processing Industry; Furaldehyde; Glucose; Glyoxal; Hot Temperature; Kinetics; Pyruvaldehyde; Sucrose

2020
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models.
    Food chemistry, 2023, May-15, Volume: 408

    Topics: Acrylamide; Amino Acids; Asparagine; Cooking; Fructose; Glucose; Glutamine; Hot Temperature; Solanum tuberosum; Sucrose; Sugars

2023
Preparation and characterization of amine-functionalized sugarcane bagasse for CO2 capture.
    Journal of environmental management, 2016, Mar-01, Volume: 168

    Topics: Acrylamide; Adsorption; Amination; Amines; Carbon Dioxide; Cellulose; Environmental Restoration and Remediation; Saccharum

2016
Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters.
    Food chemistry, 2019, Dec-15, Volume: 301

    Topics: Acrylamide; Antioxidants; Bacteriocin Plasmids; Chemical Phenomena; Color; Furaldehyde; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Saccharum; Sugars

2019
Influence of caramel and molasses addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing.
    Journal of the science of food and agriculture, 2020, Volume: 100, Issue:12

    Topics: Acrylamide; Color; Flavoring Agents; Food Additives; Furaldehyde; Humans; Maillard Reaction; Molasses; Saccharum; Sugars; Taste

2020
Acrylamide in non-centrifugal sugars and syrups.
    Journal of the science of food and agriculture, 2021, Aug-30, Volume: 101, Issue:11

    Topics: Acrylamide; Amino Acids; Asia; Cocos; Cooking; Food Contamination; Hot Temperature; Maillard Reaction; Saccharum; Sugars

2021
Mucilage and cellulosic derivatives as clarifiers for the improvement of the non-centrifugal sugar production process.
    Food chemistry, 2022, Jan-15, Volume: 367

    Topics: Acrylamide; Polysaccharides; Saccharum; Sugars

2022
Kurtosis-based projection pursuit analysis to evaluate South American rapadura.
    Food chemistry, 2022, Jan-30, Volume: 368

    Topics: Acrylamide; Brazil; Minerals; Principal Component Analysis; Saccharum

2022
Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives.
    Molecules (Basel, Switzerland), 2023, Apr-04, Volume: 28, Issue:7

    Topics: Acrylamide; Calcium Chloride; Citric Acid; Furaldehyde; Niacinamide; Saccharum

2023