Model systems for evaluating factors affecting acrylamide formation in deep fried foods

被引：0

作者：

Lindsay, RC ^{[1
]}

Jang, S ^{[1
]}

机构：

[1] Univ Wisconsin, Dept Food Sci, Madison, WI 53706 USA

来源：

CHEMISTRY AND SAFETY OF ACRYLAMIDE IN FOOD | 2005年 / 561卷

关键词：

acrylamide; model systems; formation; suppression; mechanisms; food polymer states; asparagine; glucose; fried foods; potatoes;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Simulated food pieces constructed from fiberglass pads (models for French fries and chips) were used as carriers for defined aqueous solutions, dispersions of test substances and ingredients to evaluate acrylamide formation. The pads were loaded with a solution containing asparagine and glucose (10 mM each) plus selected reaction modulators before deep fat frying and analysis for acrylamide. Data from fiberglass models along with companion sliced potato samples were used in developing hypotheses for the mechanisms involved in the suppression of acrylamide formation by polyvalent cations, polyanionic compounds, pH, and altered food polymer states in fried potato products.

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收藏

页码：329 / 341

页数：13

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