Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips
作者： Iwona Gielecińska , Hanna Mojska , Wojciech Kłys , Dorota Marecka
DOI:
关键词:
摘要: The aim of our study was to examine relation between the asparagine level in raw material and acrylamide concentration chips made from different varieties potato. Relation colour potato content also examined. Acrylamide fried ranged 376 2348 microg/kg. We found lowest Plant Breeding Acclimatization Institute Irga highest bought Warsaw market. didn't find significant correlation (r = -0.13). intensity positively correlated with independently sequence frying 0.8045; p < 0.005).
参考文章(17)
Joint Fao, Evaluation of certain food contaminants : sixty-fouth report of the Joint FAO/WHO Expert Committee on Food Additives World Health Organization. ,(2006)
Franco Pedreschi, Karl Kaack, Kit Granby, Reduction of acrylamide formation in potato slices during frying Lwt - Food Science and Technology. ,vol. 37, pp. 679- 685 ,(2004) , 10.1016/J.LWT.2004.03.001
DINESH KUMAR, B P SINGH, PARVEEN KUMAR, An overview of the factors affecting sugar content of potatoes Annals of Applied Biology. ,vol. 145, pp. 247- 256 ,(2004) , 10.1111/J.1744-7348.2004.TB00380.X
Koni Grob, Maurus Biedermann, Sandra Biedermann-Brem, Anja Noti, Daniel Imhof, Thomas Amrein, Anton Pfefferle, Diego Bazzocco, French fries with less than 100 μg/kg acrylamide. A collaboration between cooks and analysts European Food Research and Technology. ,vol. 217, pp. 185- 194 ,(2003) , 10.1007/S00217-003-0753-9
Franco Pedreschi, Karl Kaack, Kit Granby, Acrylamide content and color development in fried potato strips Food Research International. ,vol. 39, pp. 40- 46 ,(2006) , 10.1016/J.FOODRES.2005.06.001
Trude Wicklund, Hilde Østlie, Olga Lothe, Svein Halvor Knutsen, Erland Bråthen, Agnieszka Kita, Acrylamide in potato crisp—the effect of raw material and processing Lwt - Food Science and Technology. ,vol. 39, pp. 571- 575 ,(2006) , 10.1016/J.LWT.2005.03.005
Franco Pedreschi, Karl Kaack, Kit Granby, Elizabeth Troncoso, Acrylamide reduction under different pre-treatments in French fries Journal of Food Engineering. ,vol. 79, pp. 1287- 1294 ,(2007) , 10.1016/J.JFOODENG.2006.04.014
Richard H. Stadler, Gabriele Scholz, Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutrition Reviews. ,vol. 62, pp. 449- 467 ,(2004) , 10.1111/J.1753-4887.2004.TB00018.X
J WILLIAMS, Influence of variety and processing conditions on acrylamide levels in fried potato crisps Food Chemistry. ,vol. 90, pp. 875- 881 ,(2005) , 10.1016/J.FOODCHEM.2004.05.050
Stanford. Moore, D. H. Spackman, W. H. Stein, Chromatography of Amino Acids on Sulfonated Polystyrene Resins. An Improved System Analytical Chemistry. ,vol. 30, pp. 1185- 1190 ,(1958) , 10.1021/AC60139A005