Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying |
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Authors: | Vural Gökmen Tunç Koray Palazoğlu |
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Affiliation: | 1. Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey 2. Department of Food Engineering, University of Mersin, 33343, ?iftlikk?y, Mersin, Turkey
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Abstract: | 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. |
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Keywords: | Acrylamide Maillard reaction Formation kinetics Factors affecting and modeling acrylamide formation |
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