Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base

Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base

The possibility to reduce the acrylamide (AA) formation during cooking by treating pizza dough with l-Asparaginase enzyme was explored. Wheat flour was added with commercial enzyme Preventase® in three formulations: W, M and XR-BG during mixing to produce pizza doughs. AA content was evaluated in th...

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Bibliographic Details
Main Authors: Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Alessandra Aiello, Raffaele Romano, Paolo Masi
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Acrylamide mitigation
Maillard reaction
Asparaginase enzyme
Preventase®
Pizza base
UHPLC-UV
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23000266

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http://www.sciencedirect.com/science/article/pii/S2772753X23000266

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