Document Detail


Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
MedLine Citation:
PMID:  15713054     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials.
Authors:
J Stephen Elmore; Georgios Koutsidis; Andrew T Dodson; Donald S Mottram; Bronek L Wedzicha
Related Documents :
25324714 - Activation in inhibitory brain regions during food choice correlates with temptation st...
21332804 - Developing a food allergy curriculum for parents.
7011684 - Requirements for food packaged in polymeric films.
17237924 - Kinetic migration studies using porapak as solid-food simulant to assess the safety of ...
23320824 - Evaluation of antioxidant and antimicrobial activities of essential oils from carum cop...
11763964 - Nectar feeding by the hovering hawk moth macroglossum stellatarum: intake rate as a fun...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Feb 
Date Detail:
Created Date:  2005-02-16     Completed Date:  2005-03-30     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1286-93     Citation Subset:  IM    
Affiliation:
School of Food Biosciences, The University of Reading, Whiteknights, Reading, RG6 6AP, United Kingdom. J.S.Elmore@reading.ac.uk
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Acrylamide / analysis*
Amino Acids / analysis
Asparagine / analysis
Carbohydrates / analysis
Hot Temperature
Secale cereale / chemistry*
Solanum tuberosum / chemistry*
Triticum / chemistry*
Water / analysis
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Carbohydrates; 7006-34-0/Asparagine; 7732-18-5/Water; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortil...
Next Document:  Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity.