Quality related minimization of acrylamide formation--an integrated approach.

@article{Franke2005QualityRM,
  title={Quality related minimization of acrylamide formation--an integrated approach.},
  author={Knut Franke and Marco Sell and Ernst H Reimerdes},
  journal={Advances in experimental medicine and biology},
  year={2005},
  volume={561},
  pages={357-69}
}
An integrated approach is described with respect to acrylamide minimization in heated foodstuffs. All relevant variables have to be considered and the main focus is on maintaining the expected product quality. The role of the processes at the interface between product and heating medium during processing is characterized for the case of frying operations. Examples of parameters influencing these processes with respect to minimizing acrylamide and maintaining product quality (e.g. brown color… CONTINUE READING