ArticleFoods (Basel, Switzerland)2023
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 10 citations in OpenAlex.
- Process Optimization of Spray-Dried Aquafaba and Comparison with Freeze-Drying: Techno-Functional Performance and Structural Attributes.Foods (Basel, Switzerland) · 2026Article
- Plant-based milk powders: technological challenges, nutritional opportunities, and market outlook.BMC chemistry · 2026Review
- Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment.NPJ science of food · 2025Article
- Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of PBPIs produced with different technologies and classified into four categories i.e., flours, dry-fractionated proteins, wet-extracted proteins, and texturized vegetable proteins. The results highlighted a remarkable variability in the acrylamide contamination in all the classes under investigation, with the flours showing the lowest mean acrylamide content (280 µg kg
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Registered trials
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