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Acrylamide reduction in processed foods.
Adv Exp Med Biol. 2005; 561:387-92.AE

Abstract

The discovery of the formation of acrylamide in fried and baked foods containing high levels of starch and the amino acid asparagine, prompted widespread concern. Both processed and home cooked foods are affected and this has led to the increased study of variations in cooking and processing conditions to minimize formation. While changes in cooking protocols have been in part successful, particularly when lower frying and baking temperatures are used, pretreatments to reduce levels of acrylamide by prevention of formation or acceleration of destruction have been investigated. In this study, a range of pretreatments of grilled potato were investigated and compared with surface washing to remove asparagine and reducing sugars. Synergies were observed between different treatments, and reductions of up to 40% were achieved in a non-optimized system.

Authors+Show Affiliations

Leatherhead Food International, Randalls Road, Leatherhead KT22 7RY, UK. bhanley@leatherheadfood.comNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16438313

Citation

Hanley, A B., et al. "Acrylamide Reduction in Processed Foods." Advances in Experimental Medicine and Biology, vol. 561, 2005, pp. 387-92.
Hanley AB, Offen C, Clarke M, et al. Acrylamide reduction in processed foods. Adv Exp Med Biol. 2005;561:387-92.
Hanley, A. B., Offen, C., Clarke, M., Ing, B., Roberts, M., & Burch, R. (2005). Acrylamide reduction in processed foods. Advances in Experimental Medicine and Biology, 561, 387-92.
Hanley AB, et al. Acrylamide Reduction in Processed Foods. Adv Exp Med Biol. 2005;561:387-92. PubMed PMID: 16438313.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide reduction in processed foods. AU - Hanley,A B, AU - Offen,C, AU - Clarke,M, AU - Ing,B, AU - Roberts,M, AU - Burch,R, PY - 2006/1/28/pubmed PY - 2006/2/28/medline PY - 2006/1/28/entrez SP - 387 EP - 92 JF - Advances in experimental medicine and biology JO - Adv Exp Med Biol VL - 561 N2 - The discovery of the formation of acrylamide in fried and baked foods containing high levels of starch and the amino acid asparagine, prompted widespread concern. Both processed and home cooked foods are affected and this has led to the increased study of variations in cooking and processing conditions to minimize formation. While changes in cooking protocols have been in part successful, particularly when lower frying and baking temperatures are used, pretreatments to reduce levels of acrylamide by prevention of formation or acceleration of destruction have been investigated. In this study, a range of pretreatments of grilled potato were investigated and compared with surface washing to remove asparagine and reducing sugars. Synergies were observed between different treatments, and reductions of up to 40% were achieved in a non-optimized system. SN - 0065-2598 UR - https://www.unboundmedicine.com/medline/citation/16438313/Acrylamide_reduction_in_processed_foods_ L2 - https://dx.doi.org/10.1007/0-387-24980-X_29 DB - PRIME DP - Unbound Medicine ER -