Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

被引：85

作者：

Goekmen, Vural ^{[1
]}

Palazoglu, Tunc Koray ^{[2
]}

机构：

[1] Hacettepe Univ, Dept Food Engn, TR-06800 Ankara, Turkey

[2] Mersin Univ, Dept Food Engn, TR-33343 Ciftlikkoy, Mersin, Turkey

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2008年 / 1卷 / 01期

关键词：

Acrylamide; Maillard reaction; Formation kinetics; Factors affecting and modeling acrylamide formation;

D O I：

10.1007/s11947-007-0005-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper summarizes the current state of knowledge on acrylamide formation in foods during thermal processing. The main pathway of acrylamide formation in foods is linked to the Maillard reaction, and in particular, the amino acid asparagine. Effects of several factors related to food composition and processing conditions on the formation levels of acrylamide, and also, other quality characteristics in thermally processed foods are discussed in detail. From a process control point of view, it is also addressed that there is a need to develop viable models for the estimation of acrylamide contents in heated foods during the stages of process design and optimization. Fried potato products, as one of the most encountered category of thermally processed foods, are specifically emphasized for acrylamide formation, potential ways of mitigation, and modeling its formation during frying.

引用

页码：35 / 42

页数：8

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