Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion
In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected <i>Lactobacillus</i> strains and <i>Bifidobacterium</i> strains was demonstrated in (a) AA chemical solutions; (b) food matrice...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/9/1263 |