{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T05:03:11Z","timestamp":1791608591018,"version":"4.3.4"},"reference-count":24,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2017,5,27]],"date-time":"2017-05-27T00:00:00Z","timestamp":1495843200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"California Olive Commission"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2017,7]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Acrylic acid,\n                    <jats:italic>N<\/jats:italic>\n                    \u2010acetyl\u2010glucosamine and glucosamine were investigated for their role in the formation of acrylamide in California\u2010style black ripe olives [CBROs]. Levels of acrylic acid and glucosamine are reported for the first time in fresh (333.50 \u00b1 21.88 and 243.59 \u00b1 10.06 nmol\/g, respectively) and in brine\u2010stored olives (184.50 \u00b1 6.02 and 165.88 \u00b1 11.51 nmol\/g, respectively). Acrylamide levels significantly increased when acrylic acid (35.2%),\n                    <jats:italic>N<\/jats:italic>\n                    \u2010acetyl\u2010glucosamine (29.9%), and glucosamine (124.0%) were added to olives prior to sterilization. However, isotope studies indicate these compounds do not contribute carbon and\/or nitrogen atoms to acrylamide. The base\u2010catalyzed degradation of glucosamine is demonstrated in olive pulp and a strong correlation (\n                    <jats:italic>r<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    = 0.9513) between glucosamine in olives before sterilization and acrylamide formed in processed CBROs is observed. Treatment with sodium hydroxide (pH &gt; 12) significantly reduces acrylamide levels over 1 to 5 d without impacting olive fruit texture.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13748","type":"journal-article","created":{"date-parts":[[2017,5,27]],"date-time":"2017-05-27T05:46:38Z","timestamp":1495863998000},"page":"1574-1581","source":"Crossref","is-referenced-by-count":16,"title":["The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California\u2010Style Black Ripe Olives"],"prefix":"10.1111","volume":"82","author":[{"given":"Suthawan","family":"Charoenprasert","sequence":"first","affiliation":[{"name":"Dept. of Food Science and Technology Univ. of California  Davis, One Shields Avenue Davis Calif. 95616 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jerry A.","family":"Zweigenbaum","sequence":"additional","affiliation":[{"name":"Agilent Technologies  2850 Centerville Road Wilmington Del. 19808 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gong","family":"Zhang","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology Univ. of California  Davis, One Shields Avenue Davis Calif. 95616 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alyson E.","family":"Mitchell","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology Univ. of California  Davis, One Shields Avenue Davis Calif. 95616 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,5,27]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/02652030701242558"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-662-07279-0_5"},{"key":"e_1_2_10_4_1","first-page":"83","volume-title":"Fennema's food chemistry","author":"BeMiller JN","year":"2008"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf049440q"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf072960b"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.06.009"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf3017699"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf5022829"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf981049f"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/0-387-24980-X_17"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf030204"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4899-4683-6_2"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/1438-9312(200211)104:11<762::AID-EJLT762>3.0.CO;2-R"},{"key":"e_1_2_10_15_1","first-page":"167","volume-title":"Plant biochemistry","author":"Gleason F","year":"2011"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(00)85512-0"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00374-011-0545-5"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1080\/110264802762225273"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-004-0859-x"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1533\/9781845692018.1.3"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1104\/pp.102.2.445"},{"key":"e_1_2_10_22_1","first-page":"253","volume-title":"Introduction to food toxicology","author":"Shibamoto T","year":"2009"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00078a014"},{"key":"e_1_2_10_24_1","unstructured":"U.S. Food and Drug Administration.2006.Survey data on acrylamide in food: individual food products. U.S. Department of Health and Human Services Center for Food Safety and Nutrition; Available from:http:\/\/www.cfsan.fda.gov\/~dms\/acrydata.html. Accessed 2014 August 14."},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0300947"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13748","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.13748","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T19:24:38Z","timestamp":1762197878000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.13748"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,5,27]]},"references-count":24,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2017,7]]}},"alternative-id":["10.1111\/1750-3841.13748"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.13748","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,5,27]]}}}