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Research Article

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

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Pages 890-896 | Received 31 Dec 2012, Accepted 10 May 2013, Published online: 14 Jun 2013

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Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti & Amin Mousavi Khaneghah. (2022) Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. International Journal of Environmental Health Research 0:0, pages 1-29.
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Abid Aslam Maan, Muhammad Adeel Anjum, Muhammad Kashif Iqbal Khan, Akmal Nazir, Farhan Saeed, Muhammad Afzaal & Rana Muhammad Aadil. (2022) Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review. Food Reviews International 38:1, pages 70-87.
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Behnaz Nasiri Esfahani, Mahdi Kadivar, Mohammad Shahedi & Sabihe Soleimanian-Zad. (2017) Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation. Food Additives & Contaminants: Part A 34:11, pages 1904-1914.
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Fei Xu, Maria-Jose Oruna-Concha & J. Stephen Elmore. (2016) The use of asparaginase to reduce acrylamide levels in cooked food. Food Chemistry 210, pages 163-171.
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Elena Bartkiene, Vadims Bartkevics, Janis Rusko, Vytaute Starkute, Daiva Zadeike & Grazina Juodeikiene. (2016) Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species. International Journal of Food Science & Technology 51:9, pages 2049-2056.
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Elena Bartkiene, Vadims Bartkevics, Vytaute Starkute, Daiva Zadeike & Grazina Juodeikiene. (2016) The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation. Frontiers in Plant Science 7.
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Chao Wen, Xingbo Shi, Zimeng Wang, Wenli Gao, Liwen Jiang, Qian Xiao, Xia Liu & Fangming Deng. (2016) Effects of metal ions on formation of acrylamide and 5-hydroxymethylfurfural in asparagine-glucose model system. International Journal of Food Science & Technology 51:2, pages 279-285.
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C. Fritsch, R. F. Vogel & S. Toelstede. (2015) Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites. Journal of Applied Microbiology 119:4, pages 1075-1088.
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G. Mousavinejad, K. Rezaei & F. Khodaiyan. (2015) Reducing acrylamide in fried potato pancake using baker’s yeast, lactobacilli and microalgae. Quality Assurance and Safety of Crops & Foods 7:5, pages 779-787.
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Binh Van Vo, Dien Phan Bui, Huy Quang Nguyen & Ravi Fotedar. (2015) Optimized fermented lupin (Lupinus angustifolius) inclusion in juvenile barramundi (Lates calcarifer) diets. Aquaculture 444, pages 62-69.
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Z. Ciesarová, K. Kukurová, L. Mikušová, E. Basil, P. Polakovičová, L. Duchoňová, M. Vlček & E. Šturdík. (2014) Nutritionally enhanced wheat-oat bread with reduced acrylamide level. Quality Assurance and Safety of Crops & Foods 6:3, pages 327-334.
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