Huanjie Zhang

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Acrylamide (AA) is known to be a neurotoxic, genotoxic, and carcinogenic compound. The presence of AA in foods causes public health concerns. In our previous study, we found that allicin can effectively reduce AA content in Maillard model system. However, there has been no report on whether allicin can reduce AA-induced toxicity in vitro and in vivo. In our(More)
In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also(More)
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