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Valentina Melini, Domizia Vescovo, Francesca Melini and Antonio Raffo
The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycatio...
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Miao Liu, Yi Wang, Yingjun Wu, Chunyang Liu and Xin Liu
Graphene oxide is a two-dimensional material that has been extensively studied in various fields due to its good mechanical properties, water dispersibility, and a large number of oxygen-containing functionalities on its surface. In this study, graphene ...
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Yu Zhou, Kaimin Chen, Li Liu, Shaoguo Wen and Taijiang Gui
Phthalocyanine pigments have many problems in waterborne coating applications because of their low polarity, poor dispersion in water, and easy agglomeration properties. In order to solve these problems, the phthalocyanine pigments were encapsulated with...
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Haibo Zhang, Xiaotian Zhang, Zhiying Guo and Hucheng Chai
Deep coal mining requires grouting to reinforce the coal rock walls. The conventional polymer-modified cement-based grouting materials have improved toughness but poor fluidity. The purpose of this paper was to improve the injectability of grout. The pre...
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Marta Barón-Yusty, Ginés Benito Martínez-Hernández, María Ros-Chumillas, Laura Navarro-Segura and Antonio López-Gómez
(1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation) b...
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Sónia Claúdia Ribeiro, Rúben Fernandes, Felismina T. C. Moreira and Maria Goreti Ferreira Sales
This paper presents a potentiometric biosensor for the detection of amyloid ß-42 (Aß-42) in point-of-care analysis. This approach is based on the molecular imprint polymer (MIP) technique, which uses covalently immobilised Aß-42 to create specific detect...
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Fujian Zhang, Youwei Jiang, Pengcheng Liu, Bojun Wang, Shuaishuai Sun, Daode Hua and Jiu Zhao
Polyacrylamide (HPAM) and other traditional polymers have poor temperature resistance and salinity tolerance and do not meet the needs of high-temperature and high-salinity reservoirs. In this study, a new temperature-resistant and salinity-tolerant poly...
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Jie Liu, Jiawen Sun, Jizhou Duan, Xucheng Dong, Xinping Wang, Chao Liu and Baorong Hou
Capsaicin has been extensively studied for its excellent antifouling activity and very low environmental toxicity. However, mixing natural capsaicin with coatings can cause rapid capsaicin leakage, severely shortening its antifouling cycle. In this study...
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Sanghee Lee and Hyun Jung Kim
The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest m...
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Asmaa Al-Asmar, Daniele Naviglio, Concetta Valeria L. Giosafatto and Loredana Mariniello
French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase ...
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