[PDF] Assessment of the E 920 additive (L-cysteine) in relation to some problems of modern food industry.

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Corpus ID: 137513448

@inproceedings{Berehoiu2013AssessmentOT, title={Assessment of the E 920 additive (L-cysteine) in relation to some problems of modern food industry.}, author={Radiana Maria Tamba Berehoiu and Ciprian Nicolae Popa and Sofia Popescu}, year={2013}, url={https://api.semanticscholar.org/CorpusID:137513448}}

R. M. T. Berehoiu, C. Popa, S. Popescu
Published 2013
Agricultural and Food Sciences

This paper aims to assess the current state of knowledge about the use of L cysteine in food industry, regarding certain cultural, legal, technological, toxicological, and other aspects that influence the attitude of the consumers towards food. Use of L cysteine and its derivatives in bakery allows the optimizing of the technological characteristics of flours and their higher recovery, by using products with high added value. Use the E 920 additive in human food is subject to the cultural and…

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L-cysteine is a form of food additive that is commonly used in baking ingredients. It serves as a stabilizer to soften the texture of the dough. Unfortunately, the use of L-cysteine in the dough is a…

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Abstract L-cysteine is an amino acid with relevance to the pharmaceutical, food, feed, and cosmetic industry. The environmental and societal impact of its chemical production has led to the…

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F. Bozoğlu

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Understanding of mechanisms of mycotoxins detoxification by physical, chemical and microbiological methods will enable establishment of combined treatment procedures to effectively decontaminate, contaminated foods and feeds.

Use of L-cysteine in bread baking--results of a multi-generation feeding experiment with breeding rats.

D. FrapeJ. WilkinsonL. G. ChubbaA. M. BuchananJ. Coppock

Agricultural and Food Sciences

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Histological evidence from breeding rats of the fifth generation showed no lesions atypical in normal rats and supported the contention that the consumption by rats of bread baked with cysteine- treated flour is without harmful effect over several generations.

Reduction of acrylamide content of ripe olives by selected additives

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Efficacy of N-acetylcysteine to reduce the effects of aflatoxin B1 intoxication in broiler chickens.

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Poultry science

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The results suggest that NAC provided protection against negative effects on performance, liver and renal damage, and biochemical alterations induced by AFB1 in broiler chickens.

Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking

D. BoyacioğluN. S. HElTIARACHCHYB. D'appolonia

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The effects of oxidizing (potassium bromate and L-ascorbic acid) and reducing (sodium bisulfite and L-cysteine) agents, and ammonium phosphate, at varying levels, on deoxynivalenol (DON; vomitoxin:…

L-cysteine, N-acetyl-L-cysteine, and glutathione protect Xenopus laevis embryos against acrylamide-induced malformations and mortality in the frog embryo teratogenesis assay.

J. RayburnM. Friedman

Biology, Chemistry

Journal of agricultural and food chemistry

2010

The data show that CySH, NAC, and GSH protected the embryos against acrylamide induced malformations and mortality to different degrees, whereas NAC protected only against mortality.

Metabolic pathways and biotechnological production of l-cysteine

M. WadaH. Takagi

Biology, Chemistry

Applied Microbiology and Biotechnology

2006

For the effective fermentative production of l-cysteine directly from glucose, the combination of enhancing biosynthetic activity, weakening the degradation pathway, and exploiting the export system seems to be effective.

Excess dietary L-cysteine, but not L-cystine, is lethal for chicks but not for rats or pigs.

R. DilgerSakino ToueTakeshi KimuraR. SakaiD. Baker

Agricultural and Food Sciences, Biology

The Journal of nutrition

2007

The results lend credence to the acute toxic effects associated with the ingestion of excess sulfur amino acids and highlight the potential for excess dietary cyst(e)ine to be more pernicious than Met in certain species.

Excess dietary L-cysteine causes lethal metabolic acidosis in chicks.

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The Journal of nutrition

2008

It is suggested that ingestion of 30 g/kg excess l-Cys causes both acute metabolic acidosis and oxidative stress in young chicks when fed a nutritionally adequate, corn-soybean meal diet.

Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

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2005

ylamide content in ylamide content in ylamide content in ylamide content in processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to processed…

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