Document Detail

Acrylamide reduction in processed foods.
MedLine Citation:
PMID:  16438313     Owner:  NLM     Status:  MEDLINE    
The discovery of the formation of acrylamide in fried and baked foods containing high levels of starch and the amino acid asparagine, prompted widespread concern. Both processed and home cooked foods are affected and this has led to the increased study of variations in cooking and processing conditions to minimize formation. While changes in cooking protocols have been in part successful, particularly when lower frying and baking temperatures are used, pretreatments to reduce levels of acrylamide by prevention of formation or acceleration of destruction have been investigated. In this study, a range of pretreatments of grilled potato were investigated and compared with surface washing to remove asparagine and reducing sugars. Synergies were observed between different treatments, and reductions of up to 40% were achieved in a non-optimized system.
A B Hanley; C Offen; M Clarke; B Ing; M Roberts; R Burch
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Advances in experimental medicine and biology     Volume:  561     ISSN:  0065-2598     ISO Abbreviation:  Adv. Exp. Med. Biol.     Publication Date:  2005  
Date Detail:
Created Date:  2006-01-27     Completed Date:  2006-02-27     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0121103     Medline TA:  Adv Exp Med Biol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  387-92     Citation Subset:  IM    
Leatherhead Food International, Randalls Road, Leatherhead KT22 7RY, UK.
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MeSH Terms
Acrylamide / analysis*,  chemistry*
Amino Acids
Asparagine / chemistry
Chemistry / methods*
Food Analysis
Food Handling
Food Preservation
Gas Chromatography-Mass Spectrometry
Hot Temperature
Models, Chemical
Solanum tuberosum
Reg. No./Substance:
0/Amino Acids; 7006-34-0/Asparagine; 79-06-1/Acrylamide

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