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The effect of cooking on acrylamide and its precursors in potato, wheat and rye.
Adv Exp Med Biol. 2005; 561:255-69.AE

Abstract

The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple 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, large 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 any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes.

Authors+Show Affiliations

School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. j.s.elmore@reading.ac.ukNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16438303

Citation

Elmore, J Stephen, et al. "The Effect of Cooking On Acrylamide and Its Precursors in Potato, Wheat and Rye." Advances in Experimental Medicine and Biology, vol. 561, 2005, pp. 255-69.
Elmore JS, Koutsidis G, Dodson AT, et al. The effect of cooking on acrylamide and its precursors in potato, wheat and rye. Adv Exp Med Biol. 2005;561:255-69.
Elmore, J. S., Koutsidis, G., Dodson, A. T., Mottram, D. S., & Wedzicha, B. L. (2005). The effect of cooking on acrylamide and its precursors in potato, wheat and rye. Advances in Experimental Medicine and Biology, 561, 255-69.
Elmore JS, et al. The Effect of Cooking On Acrylamide and Its Precursors in Potato, Wheat and Rye. Adv Exp Med Biol. 2005;561:255-69. PubMed PMID: 16438303.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of cooking on acrylamide and its precursors in potato, wheat and rye. AU - Elmore,J Stephen, AU - Koutsidis,Georgios, AU - Dodson,Andrew T, AU - Mottram,Donald S, AU - Wedzicha,Bronislaw L, PY - 2006/1/28/pubmed PY - 2006/2/28/medline PY - 2006/1/28/entrez SP - 255 EP - 69 JF - Advances in experimental medicine and biology JO - Adv Exp Med Biol VL - 561 N2 - The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple 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, large 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 any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes. SN - 0065-2598 UR - https://www.unboundmedicine.com/medline/citation/16438303/The_effect_of_cooking_on_acrylamide_and_its_precursors_in_potato_wheat_and_rye_ L2 - https://dx.doi.org/10.1007/0-387-24980-X_19 DB - PRIME DP - Unbound Medicine ER -