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Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Datem emulsifiers with carefully chosen gums like xanthan may enhance the formulation of rice bread for the gluten-free market, says new research.
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
Novozymes has reported a better than forecast profit in the third quarter of 2009, on the back of higher sales volumes and better productivity – although sales of food enzymes have fallen.
Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says a new study from Ireland.
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
Vitamin B3 may inhibit the formation of acrylamide in French fries by over 50 per cent, according to a new study from China.
The bitter taste that amino acids give to beverages could be masked by adding alpha-cyclodextrin, according to new data from Brazil.
Replacing rennet casein with waxy maize starch and carrageenan may produce imitation cheeses with low protein contents, suggests new research.
Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.
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