By Kerstin Skog, Jan Alexander
Assessing the hazards posed to shoppers through acrylamide and different probably carcinogenic and genotoxic compounds is a concern for the nutrients undefined. This e-book offers learn within the sector, discussing the mechanisms of formation of unsafe compounds in the course of warmth remedy, the research of detrimental compounds, ways to check the dangers and novel how to minimise their formation in nutrients items.
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Additional info for Acrylamide and other hazardous compounds in heat-treated foods
Stereochemistry of 1,3-dipoles generated by the decarboxylative route to azomethine ylides', J Chem Soc Perk Trans 1, 2693± 2701. GROB K, BIEDERMANN M, BIEDERMANN-BREM S, NOTI A, IMHOF D, AMREIN T, PFEFFERLE A and BAZZOCCO D (2003), `French fries with less than 100 mu g/kg acrylamide. A collaboration between cooks and analysts', Eur Food Res Technol, 217, 185±194. HAASE N U, MATTHAUS B and VOSMANN K (2003), `Acrylamide formation in foodstuffs ± Minimising strategies for potato crisps', Dtsch Lebensm-Rundsch, 99, 87±90.
E. the nature of the carbonyl compound) and on conditions of temperature, water content and pH. , 2003). The effectiveness of different carbohydrate moieties in forming acrylamide has been investigated by a number of research groups. Zyzak et al. (2003) investigated the ability of different carbonyls to generate acrylamide in a potato snack model system and found that a variety of carbohydrate sources could generate acrylamide from asparagine, including glucose, 2-deoxyglucose, ribose, glyceraldehydes, glyoxal and decanal.
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