Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps.

@article{Cheng2010EffectsOF,
  title={Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps.},
  author={Kai Portland Cheng and Jian-jun Shi and Shiyi Ou and Mingfu b. Wang and Yue Jiang},
  journal={Journal of agricultural and food chemistry},
  year={2010},
  volume={58 1},
  pages={
          309-12
        }
}
Natural products extracted from plants and fruits have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. In this study, six fruit extracts (apple, blueberry, mangosteen, longan, dragon fruit with white flesh, and dragon fruit with red flesh) were compared for their activities against acrylamide formation in chemical models containing equal molar quantities of glucose and asparagine in distilled water (160… CONTINUE READING
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