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- Mustafa, Arwa, et al.
(author)
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Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread
- 2008
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In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 21:4, s. 351-355
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Journal article (peer-reviewed)abstract
- Acrylamide (AA) is a heat-generated food toxicant and from a food safety point of view, it is important that its intake to be reduced as much as possible, and that the quantitative analyses provide reliable and relevant levels. In an experiment designed with added AA precursors (asparagine and fructose), it was found that the yield of alkali-extractable AA in rye crisp bread 2 was on average 37% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R-2 = 0.99) indicated that they were formed from a common precursor(s). The storage of samples for 20 months lead to a decrease in the AA content but did not change the correlation between the AA yield from neutral and alkaline extraction. An experiment with labeled AA, added to the dough, ruled out the possibility that AA released by alkali extraction was bound to or entrapped in the matrix.
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| 2. |
- Mustafa, Arwa, et al.
(author)
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Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread
- 2009
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In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 112, s. 767-774
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Journal article (peer-reviewed)abstract
- The interaction effects of fermentation time and added asparagine and glycine on acrylamide precursors (asparagine and reducing sugars) in dough and content of acrylamide in yeast-leavened wheat bread were Studied. Two experiments, with low and high levels of added asparagine (0-0.044 and 0.071-0.476 g/100 g flour, respectively), were performed. Glycine was added (0.042-0.380 g/100 g flour) only in the high asparagine addition experiment. The fermentation time, which was varied between 13 and 164 min, showed a reducing effect on acrylamide precursors in the dough ill both experiments (p < 0.001). These effects of fermentation were more pronounced in the experiment with low asparagine levels, which resembled levels in ingredients. In contrast, fermentation time did not affect the content of glycine in the dough. Added asparagine increased the levels of asparagine in dough and of acrylamide in bread (p < 0,001). A strong correlation was found between the contents of asparagine in the fermented dough and acrylamide in breads at all levels of asparagine, Glycine significantly increased the colour intensity and reduced the acrylamide in bread (p < 0.001) with the latter effect being dependent on the level of asparagine. (c) 2008 Elsevier Ltd. All rights reserved.
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| 3. |
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| 4. |
- Mustafa, Kamal, et al.
(author)
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The influence of surface topography of ceramic abutments on the attachment and proliferation of human oral fibroblasts.
- 2005
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In: Biomaterials. - : Elsevier BV. - 0142-9612. ; 26:4, s. 373-81
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Journal article (peer-reviewed)abstract
- As different implant abutments are introduced to obtain a sufficient soft tissue barrier, the aim of this study was to determine the effect of three different surface modifications of densely sintered high-purity aluminium oxide on morphology, attachment and proliferation of human gingival fibroblasts. Fibroblasts were cultured on pressed aluminium oxide, milled, and then sintered to full density (1), on pressed, densely sintered (2), and on pressed, densely sintered and then polished surfaces (3). The different surfaces were analyzed using a confocal laser scanner, an atomic force microscope and a scanning electron microscope. The cell profile areas were measured using a semiautomatic interactive image analyzer and the figures were expressed as percent of attachment. The polished specimens had the smoothest surfaces and the roughest were the milled surfaces in terms of height deviation. No difference was found in the spacing between the peaks on the polished surfaces compared to the milled surfaces. Fibroblasts on the milled ceramic appeared to follow the direction of the fine irregularities on the surface. The analyses showed the polished surfaces had significantly higher percentages of initial cell attachment than the other surfaces (P < 0.05). After 3 days of cell culture, significantly more cells were attached to the milled and sintered surfaces than to the polished one, possibly indicating higher proliferation capacity on those types of surfaces.
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