By Kerstin Skog, Jan Alexander
Assessing the hazards posed to shoppers via acrylamide and different possibly carcinogenic and genotoxic compounds is a concern for the meals undefined. This booklet offers learn within the region, discussing the mechanisms of formation of damaging compounds in the course of warmth remedy, the research of harmful compounds, the right way to check the dangers and novel how you can minimise their formation in nutrition items.
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Additional resources for Acrylamide and other hazardous compounds in heat-treated foods
In addition, there are numerous non-volatile compounds formed in the Maillard reaction, including melanoidins, which are largely uncharacterised. A number of these volatile compounds, as well as some amino acid reaction systems, have been tested for mutagenicity using the Ames test and some showed evidence of mutagenic activity (Lee and Shibamoto, 2002) but none of the compounds has been classified as a possible carcinogen. Furthermore, most of these compounds are present at extremely low levels in foods (typically 1 g/kg or lower) and it will be extremely difficult to determine any link between the consumption of cooked foods containing these compounds and human cancer.
G. , 2003). , 2005). In a biscuit model system, acrylamide could be reduced by approximately 20% by changing the baking profile (time/temp regime), in that higher temperatures are employed at the early stages of baking and lower temperatures in the end zone. Analogous to the measures described for cripsbread, this implies longer baking times and consequently reduced line efficiencies (CIAA, 2004). A further parameter to target is end-product moisture that typically resides at ~2% in a commercial biscuit.
2005) heated equimolar mixtures of asparagine and five different monosaccharides and two disaccharides at 170 ëC for 30 min. in closed glass vials in the presence of 10% water. 1). It is interesting to note that sucrose, a non-reducing sugar, produced almost as much acrylamide as some of the reducing sugars. ). Adapted from Schieberle et al. 7 sucrose may undergo hydrolysis to glucose and fructose. Stadler et al. (2002) also noted that glucose, fructose, galactose, lactose and sucrose all gave comparable yields of acrylamide when heated with asparagine at 180 ëC.