We used the support vector regression (SVR) approach to predict and unravel reduction/promotion effect of characteristic flavonoids on the acrylamide formation under a low-moisture Maillard reaction system. Results demonstrated the reduction/promotion effects by flavonoids at addition levels of 1-10000 μmol/L. The maximal inhibition rates (51.7%, 68.8% and 26.1%) and promote rates (57.7%, 178.8...

graft copolymers of acrylamide on carboxymethyl cellulose (d.s 0.4-0.5) were prepared by the use of ceric ion, ceric ion/reductant molecule initiator systems in aqueous medium. the graft copolymers were characterized by ir spectroscopy. the extent of graft copolymerisation was measured in terms of grafted chains as a function of both ceric ion and ceric ion/reductant molecule concentrations. it...

Since its discovery in many heat-treatment foods 2002, efforts have been made to reduce acrylamide levels foods. Methods by reducing Maillard reaction products considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed use new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, green tea powder (0...

Potato is the raw food material that has been used the most in frying operations due to the high demand of consumers all over the world. Detection of high concentrations of acrylamide in heated starch rich foodstuffs, such as potato, by the Swedish National Food Administration in April 2002 attained public concern because this product is a suspected human carcinogen. Maillard reaction is sugges...

Conduction velocity of autonomic unmyelinated fibres has been measured in the cervical sympathetic trunk of normal rats, and in rats intoxicated by acrylamide or by isoniazid. The mean maximal conduction velocity in nerves from normal rats is 2·0 m/sec. There is no significant reduction in velocity of the unmyelinated fibres in nerves from intoxicated rats, although histological studies of the ...

We performed a free radical polymerization of acrylamide in an aqueous solution by radio frequency-driven atmospheric pressure plasma jet. The was catalyzed simultaneous generation nanoparticles resulting percentage polymer yield increased factor 2–30 times. Polyacrylamide acted as capping agent for the silver nanoparticle formation yielding smaller while uncontrolled growth and massive particl...

Graft copolymers of acrylamide on carboxymethyl cellulose (d.s 0.4-0.5) were prepared by the use of ceric ion, ceric ion/reductant molecule initiator systems in aqueous medium. The graft copolymers were characterized by IR spectroscopy. The extent of graft copolymerisation was measured in terms of grafted chains as a function of both ceric ion and ceric ion/reductant molecule concentrations. It...

The formation of acrylamide in model Maillard reaction systems containing phenolic compounds was examined, with regards to phenolic type, concentration, and model system matrix. In dry glyoxal/asparagine waxy maize starch (WMS) systems, 9 out of 10 examined phenolics demonstrated an inhibiting effect, with the most significant reductions (55-60%) observed for caffeoylquinic acids. In WMS glucos...

The effects of intraocular injection of kainic acid and acrylamide upon retinal neuropeptides and high affinity binding sites have been determined in the chick. Kainic acid causes a sharp reduction in Met-enkephalin and somatostatin while neurotensin levels are unchanged. This treatment also lowers the extent of cholinergic muscarinic but not of [3H]naloxone or [3H]spiroperidol binding. In cont...

Acrylamide (ACR) is a dietary contaminant derived from a wide range of foods through the Maillard-reaction during the cooking process. The present study focused on the hematotoxic effects of ACR and the protective efficacy of Extra Virgin olive oil (EVOO) in alleviating hematotoxicity and oxidative stress in erythrocytes of adult rats. Rats were divided into four groups of six each: group 1, se...