Download Acrylamide and other hazardous compounds in heat-treated by Kerstin Skog, Jan Alexander PDF

By Kerstin Skog, Jan Alexander

Assessing the hazards posed to shoppers through acrylamide and different possibly carcinogenic and genotoxic compounds is a concern for the meals undefined. This publication offers study within the quarter, discussing the mechanisms of formation of damaging compounds in the course of warmth therapy, the research of damaging compounds, how to verify the hazards and novel how you can minimise their formation in nutrients items.

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Extra resources for Acrylamide and other hazardous compounds in heat-treated foods

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12 Formation of -carbolines in thermal degradation of tryptophan in presence of formaldehyde or acetaldehyde. Adapted from Friedman and Cuq (1998). barbeque, could lead to the formation of highly mutagenic heterocyclic aromatic amines at low g/kg levels. Their formation has been associated with the Maillard reaction. More recently acrylamide, which has been classified as a probable carcinogen, has been reported in fried and baked potato and cereal products at much higher levels (up to 10 mg/kg).

2005). Thus, the interpretation of certain observations in biscuits is not straightforward, and again emphasizes the need for individual studies for each recipe/ technology/product combination. g. , 2003). , 2005). In a biscuit model system, acrylamide could be reduced by approximately 20% by changing the baking profile (time/temp regime), in that higher temperatures are employed at the early stages of baking and lower temperatures in the end zone. Analogous to the measures described for cripsbread, this implies longer baking times and consequently reduced line efficiencies (CIAA, 2004).

1). A similar mechanism was proposed by Zyzak et al. (2003). They provided concrete evidence for the decarboxylated species (decarboxylated Amadori or Schiff intermediate of asparagine) by mass spectrometry using model systems. Furthermore, in this scheme, acrylamide may be formed directly by elimination of the early decarboxylated Schiff intermediate (azomethine ylide). Alternatively, acrylamide could also be formed indirectly from the decarboxylated Schiff (hydrolysis) or Amadori (elimination) intermediates via 3-aminopropionamide, that can further degrade (elimination of ammonia) at elevated temperatures to furnish acrylamide.

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