Acrylamide in Food Products: A Review
نویسندگان
چکیده
منابع مشابه
Acrylamide in Food Products: A Review
Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...
متن کاملAcrylamide in Food Products: A Review
Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...
متن کاملAcrylamide in cereal products: A review
The review summarises the results of almost 5 years of academic and industrial research on acrylamide in cereal products. Significant progress in this field has been made during that time, as reflected by the numerous publications on this subject. In addition to studies of their formation, mechanisms and toxicological studies, ways to minimise acrylamide in heat-treated starch-rich foods have b...
متن کاملAcrylamide in Baking Products: A Review Article
Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH2=CH–CO–NH2, that can be produced at high levels in high-carbohydrate heattreated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. ...
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Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2014
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000344