Impact of pectin addition on acrylamide formation in bakery products: mitigation strategies
This study enhances the understanding of AA formation mechanisms and provides practical solutions for reducing AA in baked goods, aligning with European Commission health guidelines. Incorporating pectin into bakery formulations offers a promising strategy for improving food safety while addressing sensory and quality considerations. © 2026 Society of Chemical Industry.
Authors
- Antonia Garrido‐Frenich
- Jesús Marín‐Sáez (ORCID: https://orcid.org/0000-0002-4153-9788)
- Rosalía López‐Ruiz
- Roberto Romero‐González
Institutions
- University of Almería (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-01-02
- DOI
- https://doi.org/10.1002/jsfa.70418
- Primary Topic
- Potato Plant Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00