March 28, 2017

Download Acrylamide and Other Hazardous Compounds in Heat-treated by Kerstin Skog, Jan Alexander PDF

By Kerstin Skog, Jan Alexander

It's referred to now that heating carbohydrate-rich meals may cause the formation of acrylamide and additional learn is probably going to teach that different harmful compounds are shaped through the warmth remedy of meals. accordingly assessing the dangers posed to shoppers through acrylamide and different probably carcinogenic and genotoxic compounds corresponding to heterocyclic amines and PhIP is a concern for the nutrition undefined. This new e-book offers the most recent examine within the region, discussing the mechanisms of formation of harmful compounds in the course of warmth therapy, the research of damaging compounds, easy methods to examine the dangers they pose and novel how you can reduce their formation in meals items.

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Extra info for Acrylamide and Other Hazardous Compounds in Heat-treated Foods

Sample text

A further parameter to target is end-product moisture that typically resides at ~2% in a commercial biscuit.

E. hottest and driest zone), and increases in the bread crust with baking time and temperature, contributing up to 99% of the total acrylamide in the whole loaves. Thus, consistently lower concentrations of acrylamide are found in the bread crumb (Sadd and Hamlet, 2005). In a dry cereal system (water removed prior to baking by lyophilization), acrylamide passes through a maximum at around 200 ëC, and then declines due to a faster rate of loss (evaporation or removal through protein interaction) (BraÊthen and Knutsen, 2005).

2004; CIAA, 2004). , temperatures at the beginning of the sequence were initially set higher, and toward the end of the toast lowered by roughly 30 ëC compared to the standard baking profile. This measure has an impact on the line efficiency due to the extended overall time of the bake (CIAA, 2004). Bakery wares In bakery items, concentrations of acrylamide have been reported > 1000 "g/kg. xls), the 75%ile lies below 400 "g/kg for the category of fine bakery wares, and below 650 "g/kg for gingerbread that is listed separately (Stadler and Scholtz, 2004).

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