Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips

@article{Zeng2009InhibitionOA,
  title={Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips},
  author={Xiaohui Zeng and Ka-Wing Cheng and Yue Jiang and Zhi-Xiu Lin and Jianjun Shi and S. Ou and F. Chen and Mingfu Wang},
  journal={Food Chemistry},
  year={2009},
  volume={116},
  pages={34-39}
}
Abstract The capacities of 15 vitamins in reducing the formation of acrylamide were examined. Inhibitory activities of the water-soluble vitamins were tested in both chemical models containing acrylamide precursors (asparagines and glucose) and a food model system (fried snack products), while activities of fat-soluble vitamins were examined only in the latter model. Biotin, pyridoxine, pyridoxamine, and l -ascorbic acid exerted a potent inhibitory effect (>50%) on acrylamide formation in the… Expand
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