Starchy Foods

Some articles on starchy foods, foods, food:

Asparaginase - Mechanism of Action - As A Food Processing Aid
... Acrylamide is often formed in starchy foods when they are baked or fried ... During heating the amino acid asparagine, naturally present in starchy foods, undergoes a process called the Maillard reaction, which is responsible for giving baked or fried foods their brown color ... asparaginase before baking or frying the food, asparagine is converted into another common amino acid, aspartic acid, and ammonium ...

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