Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.

@article{Elmore2005MeasurementOA,
  title={Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.},
  author={J. Stephen Elmore and Georgios Koutsidis and Andrew T. Dodson and Donald S. Mottram and Bronek L Wedzicha},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 4},
  pages={1286-93}
}
The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a… CONTINUE READING

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