25 Feb, 2009
Cystein Reduces Acrylamide Concentration
Posted by: admin In: Food Industry| Food Safety and Hygiene
According to a research in Belgium L-cysteine, an amino acid, may reduce the concentration of acrylamide by more than 99 per cent.
In industry, two asparaginase enzymes called DSM’s Preventase and Novozyme’s are used the reduction of acrylamide and 90 per cent of yield is obtained.
What is Acrylamide?
Acrylamide is a carcinogen chemical substance that ocur during [...]
Tags: acrylamide, cystein
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