Acrylamide and Other Hazardous Compounds in Heat-treated - download pdf or read online

By Kerstin Skog, Jan Alexander

ISBN-10: 0849390966

ISBN-13: 9780849390968

ISBN-10: 1845690117

ISBN-13: 9781845690113

ISBN-10: 1845692012

ISBN-13: 9781845692018

It's referred to now that heating carbohydrate-rich meals could cause the formation of acrylamide and additional learn is probably going to teach that different harmful compounds are shaped in the course of the warmth remedy of meals. for that reason assessing the hazards posed to shoppers via acrylamide and different most likely carcinogenic and genotoxic compounds corresponding to heterocyclic amines and PhIP is a concern for the nutrition undefined. This new ebook offers the newest learn within the region, discussing the mechanisms of formation of harmful compounds in the course of warmth therapy, the research of detrimental compounds, how you can investigate the dangers they pose and novel tips on how to reduce their formation in nutrition items.

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Extra info for Acrylamide and Other Hazardous Compounds in Heat-treated Foods

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G. 4 Fredriksson et al. (2004) Nestle Research Centreb Fredriksson et al. (2004) Elmore et al. (2005) Nestle Research Centreb Fredriksson et al. (2004) Noti et al. 26 Fredriksson et al. (2004) Fredriksson et al. (2004) Elmore et al. 07 Wang et al. (2001) Nestle Research Centreb Biederman and Grob (2003) Friedman (2003) Friedman (2003) Nestle Research Centreb On a fresh or dry weight basis. Personal communication, Drs E. Campos and T. Benet. final product. Regional differences may account for levels that vary by > fivefold, and today the scientific data that may explain this variability is lacking.

Overall, the studies conducted so far indicate that the amount of asparagine in the raw materials and ingredients, in particular cereal flour, is a key determinant of the formation of acrylamide during baking. , 2004). 1 g/kg, respectively) versus sifted flours. 9 g/kg). An earlier study by Springer and coworkers (2003) confirmed the impact of milling degree and the relatively higher levels of asparagine in rye as compared to wheat and in whole grain versus flour fractions. 1. g. 4 Fredriksson et al.

Eur Food Res Technol, 217, 369±373. BLANK I, ROBERT F, GOLDMANN T, POLLIEN P, VARGA N, DEVAUD S, SAUCY F, HYUNH-BA T and STADLER R H (2005), `Mechanisms of acrylamide formation: Maillard-induced transformations of asparagine', in M Friedman and D S Mottram, Chemistry and Safety of Acrylamide in Food, New York, Springer, 171±189. EHLING S, HENGEL M and SHIBAMOTO K (2005), `Formation of acrylamide from lipids', in M Friedman and D S Mottram, Chemistry and Safety of Acrylamide in Food, New York, Springer, 223±233.

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Acrylamide and Other Hazardous Compounds in Heat-treated Foods by Kerstin Skog, Jan Alexander

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