Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions

نویسندگان

چکیده

Variability in home-cooking practices affects dietary exposure to acrylamide, limiting risk evaluation. Two observational tests (controlled and randomized) involving 127 volunteers was designed investigate the influence of consumer decisions on acrylamide formation during preparation French fries. Consumer were recorded pre-frying, frying post-frying stages. Reducing sugar content, asparagine, moisture, weight loss color evaluated. In controlled assay, mean content 508 μg/kg took a time 91.9 s (87.5–96.4, C.I. 95%). The narrow confidence interval 8.9 represented an increase 120 fried potato. Average randomized assay (215 μg/kg, 150–280 95%) significantly lower than assay. Amongst culinary applied for potato variety evaluated, washing strips reduced percentage samples with benchmark value (500 μg/kg) 54% 93% assays, respectively. Estimated average from fries adults 5.65 μg/day, which corresponds margin 2105 carcinogenicity.

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

the effect of taftan pozzolan on the compressive strength of concrete in the environmental conditions of oman sea (chabahar port)

cement is an essential ingredient in the concrete buildings. for production of cement considerable amount of fossil fuel and electrical energy is consumed. on the other hand for generating one tone of portland cement, nearly one ton of carbon dioxide is released. it shows that 7 percent of the total released carbon dioxide in the world relates to the cement industry. considering ecological issu...

the effect of e-64 on the developmental competence of sheep cocs during in vitro maturation

in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.

ذخیره در منابع من

ذخیره در منابع من قبلا به منابع من ذحیره شده

{@ msg_add @}

با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Food and Chemical Toxicology

سال: 2021

ISSN: ['0278-6915', '1873-6351']

DOI: https://doi.org/10.1016/j.fct.2020.111857