By Kerstin Skog, Jan Alexander
Assessing the hazards posed to shoppers by means of acrylamide and different very likely carcinogenic and genotoxic compounds is a concern for the nutrients undefined. This e-book offers examine within the sector, discussing the mechanisms of formation of unsafe compounds in the course of warmth remedy, the research of harmful compounds, ways to examine the hazards and novel tips on how to minimise their formation in meals items.
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Additional resources for Acrylamide and other hazardous compounds in heat-treated foods
TAEYMANS D, WOOD J, ASHBY P, BLANK I, STUDER A, STADLER R H, GONDE P, VAN EIJCK P, LALLJIE S, LINGNERT H, LINDBLOM M, MATISSEK R, MULLER D, TALLMADGE D, O'BRIEN and WHITMORE T (2004), `A review of acrylamide: An industry perspective on research, analysis, formation and control', Crit Rev Food Sci Nutr, 44, 323±347. È RNQVIST M (2002), `Analysis of TAREKE E, RYDBERG P, KARLSSON P, ERIKSSON S and TO acrylamide, a carcinogen formed in heated foodstuffs', J Agric Food Chem, 50, 4998±5006. TAUBERT D, HARLFINGER S, HENKES L, BERKELS R and SCHOMIG E (2004), `Influence of processing parameters on acrylamide formation during frying of potatoes', J Agric Food Chem, 52, 2735±2739.
In addition, the lower oven temperatures encountered during cake baking may also contribute to a lower amount of acrylamide in cakes (Sadd and Hamlet, 2005). This category of foods is very diverse, and thus represents a far higher level of variability and complexity in terms of recipes and processing technologies as compared, for example, to potato-based products and bread. Consequently, a major focus of the mitigation in this food category is at the processing stage, The formation of acrylamide in cereal products and coffee 31 where changes to recipes and optimization of baking conditions may afford products with relatively lower acrylamide amounts, taking into consideration the important organoleptic properties of the finished products.
2003). However, the Amadori compound will be an important pathway to other Maillard reaction products, including carbonyls and colour and flavour compounds. The nature of the carbonyl compound is important in determining the extent to which the different pathways occur and consequently the yields of acrylamide. A hydroxyl group in the -position to the nitrogen atom of the Schiff base will favour the rearrangement of imine 1 to the decarboxylated Amadori compound (pathway III). Indeed with a carbonyl group in this position such a rearrangement cannot occur.
Acrylamide and other hazardous compounds in heat-treated foods by Kerstin Skog, Jan Alexander