Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-aspara...
Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing
About this item
Full title
Author / Creator
Zuo, Shaohua , Zhang, Tao , Jiang, Bo and Mu, Wanmeng
Publisher
Tokyo: Springer Japan
Journal title
Language
English
Formats
Publication information
Publisher
Tokyo: Springer Japan
Subjects
More information
Scope and Contents
Contents
Bacterial
l
-asparaginase catalyzes the hydrolysis of
l
-asparagine to
l
-aspartic acid. It is normally used as an antineoplastic drug applied in lymphoblastic leukemia chemotherapy and as a food processing aid in baked or fried food industry to inhibit the formation of acrylamide. The present study demonstrates cloning, expressio...
Alternative Titles
Full title
Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_1709190196
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1709190196
Other Identifiers
ISSN
1431-0651
E-ISSN
1433-4909
DOI
10.1007/s00792-015-0763-0
