Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads

Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content of widely consumed food as low as possi...

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Bibliographic Details

Published in:	Foods
Main Authors:	Xueqi Li, Talwinder Kahlon, Selina C. Wang, Mendel Friedman
Format:	Article
Language:	English
Published:	MDPI AG 2021-11-01
Subjects:	pigmented rice flours bioactive compounds flatbreads acrylamide asparagine proximate analysis food safety
Online Access:	https://www.mdpi.com/2304-8158/10/12/2909