Acrylamide in industrial potato crisp manufacturing: A potential tool for its reduction
نویسندگان
چکیده
منابع مشابه
Acrylamide in Potato Chips, Its Formation, Reduction and Identification: a Review
Acrylamide is a chemical compound that can be produced at high levels in carbohydrate and aspargine rich foods when treated at high temperatures. 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. Potato and bakery p...
متن کاملAcrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
BACKGROUND Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. RESULTS Results revealed that pota...
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A facility for rapid prototyping of MEMS devices is crucial for the development of novel miniaturised components in all sectors of high-tech industry, e.g. telecommunications, information technology, micro-optics and aerospace. To overcome the disadvantages of existing techniques in terms of cost and flexibility, a new approach has been taken to provide a tool for rapid prototyping and small-sc...
متن کاملComparison of potato varieties between seasons and their potential for acrylamide formation
BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and Ramos) and crisp (Lady Rosetta and Sa...
متن کاملLow-acrylamide French fries and potato chips
SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...
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ژورنال
عنوان ژورنال: LWT
سال: 2020
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2020.109111