Reduction of acrylamide content in cereal products via systematic use of asparaginases, phenolic acids and salts

Shpresa Musa

Food Biopolymer Chemistry

Student thesis: Doctoral thesis

Date of Completion	3 Jul 2025
Original language	English
Awarding Institution	Technical University of Munich
Supervisor	Katharina Scherf (Supervisor)

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Related content

Research output
Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies
Research output: Contribution to journal › Article › peer-review
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies
Research output: Contribution to journal › Article › peer-review
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract
Research output: Contribution to journal › Article › peer-review

Activities
Internal Dissertation Examination of Shpresa Musa
Activity: Examiner

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