EE EE chips fried for 1.5 min at 185 °C. These results indicate that the addition of certain amino acids by soaking the uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods. uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods. uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods. uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods. uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods.

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A novel transglycosylation reaction from sucrose to L-ascorbic acid by a recombinant sucrose phosphorylase from Bifidobacterium longum was used to produce a stable L-ascorbic acid derivative. The major product was detected by HPLC, and confirmed to be 2-O-alpha-D-glucopyranosyl-L-ascorbic acid by LC-MS/MS analysis.

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