Quantifying the formation of carcinogens during food processing: acrylamide

被引：81

作者：

Claeys, WL ^{[1
]}

De Vleeschouwer, K ^{[1
]}

Hendrickx, ME ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Dept Food & Microbial Technol, Fac Agr & Appl Biol Sci, B-3001 Heverlee, Belgium

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2005年 / 16卷 / 05期

关键词：

D O I：

10.1016/j.tifs.2005.01.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The presence of acrylamide has recently been demonstrated in diverse food products. A number of research studies followed concerning the effect of intrinsic and extrinsic factors on the yield of AA in processed food. However, reported data are mainly qualitative in nature, which does not allow the development of engineering models for design, evaluation and optimization of food processes. In this paper, the need for more quantitative research (kinetic and thermodynamic modeling) is emphasized by outlining a possible strategy based on a state of the art of research results available in literature.

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页码：181 / 193

页数：13

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