Cloning and expression of acetaldehyde dehydrogenase from archaea and its application in acrylamide elimination from fried foods
Luzhou Xue,
Wanli Chen,
Yiqun Yu
et al.
Abstract:High-temperature frying is a common food processing method, and fried foods are favored by consumers due to its unique flavor and good taste. However, the degradation of unsaturated fatty acids in fats and oils during high-temperature processing results in the production of toxic lipid hydroperoxides (LOPs), saturated and unsaturated aldehydes, as well as acrylamides, which have been classified as group I carcinogens by the International Agency for Research on Cancer (IARC). In this study, high-temperature ace… Show more
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