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Influence of chia and flaxseeds on acrylamide formation in sweet bakery products

Eva Hölzle1, Carmen Breitling-Utzmann2, Olga Blumberg1

  • 1Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.

Food Chemistry
|October 12, 2024
PubMed

Keywords:
AcrylamideBakery productsChia seedsFlaxseedsFood contaminantMaillard reactionProcessing contaminantRoasting

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