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...

Celý popis

Uložené v:

Podrobná bibliografia
Vydané v:	Food chemistry Ročník 408; s. 135235
Hlavní autori:	Bachir, Nivine, Haddarah, Amira, Sepulcre, Franscesc, Pujola, Montserrat
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	England Elsevier Ltd 15.05.2023
Predmet:	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
On-line prístup:	Získať plný text
Tagy:	Pridať tag Žiadne tagy, Buďte prvý, kto otaguje tento záznam!

Buďte prvý, kto okomentuje tento záznam!