Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models

•Only Asn-GFS, Sucrose, and Glu-Fru synthetic potato models contained acrylamide.•Glutamine-based models didn’t not contain acrylamide after thermal treatment.•Sodium alginate might have an inhibitory effect on acrylamide formation.•Deep frying showed a strong association between oil uptake and acry...

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Veröffentlicht in:	Food chemistry Jg. 408; S. 135235
Hauptverfasser:	Bachir, Nivine, Haddarah, Amira, Sepulcre, Franscesc, Pujola, Montserrat
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 15.05.2023
Schlagworte:	Acrylamide Acrylamide - analysis acrylamides agar air Amino Acids - metabolism asparagine Asparagine - chemistry Cooking - methods food chemistry fructose Fructose - metabolism GC-FID glucose Glucose - metabolism Glutamine heat treatment Hot Temperature hydrocolloids Potato model potatoes Precursors Sodium alginate Solanum tuberosum - chemistry starch sucrose Sucrose - metabolism Sugars - metabolism temperature Acrylamide Sodium alginate Precursors GC-FID Potato model
ISSN:	0308-8146, 1873-7072, 1873-7072
Online-Zugang:	Volltext
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