By Kerstin Skog, Jan Alexander
It really is referred to now that heating carbohydrate-rich meals may cause the formation of acrylamide and additional examine is probably going to teach that different unsafe compounds are shaped in the course of the warmth remedy of meals. as a result assessing the dangers posed to shoppers by means of acrylamide and different in all likelihood carcinogenic and genotoxic compounds equivalent to heterocyclic amines and PhIP is a concern for the nutrition undefined. This new ebook offers the newest examine within the sector, discussing the mechanisms of formation of detrimental compounds in the course of warmth remedy, the research of harmful compounds, easy methods to examine the dangers they pose and novel how to reduce their formation in nutrients items.
Read or Download Acrylamide and Other Hazardous Compounds in Heat-treated Foods PDF
Best food science books
Microstructural Principles of Food Processing Engineering (Food Engineering Series)
An Aspen meals Engineering sequence ebook. This re-creation offers a accomplished reference on meals microstructure, emphasizing its interdisciplinary nature, rooted within the medical ideas of meals fabrics technology and actual chemistry. The publication info the suggestions to be had to check nutrients microstructure, examines the microstructure of simple meals parts and its relation to caliber, and explores how microstructure is suffering from particular unit operations in meals procedure engineering.
Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
Lawrie's Meat technology has proven itself as a regular paintings for either scholars and pros within the meat undefined. Its uncomplicated subject continues to be the valuable value of biochemistry in knowing the creation, garage, processing, and consuming caliber of meat. At a time whilst lots controversy surrounds meat construction and nutrition, the 7th edition provides a transparent consultant that takes the reader from the expansion and improvement of meat animals, in the course of the conversion of muscle to meat, to the purpose of intake.
Process analytical technology for the food industry
The method Analytical expertise (PAT) initiative goals to maneuver from a paradigm of ‘testing caliber in’ to ‘building caliber in by way of design’. it may be outlined because the optimum program of technique analytical applied sciences, suggestions strategy keep an eye on techniques, details administration instruments, and/or product–process optimization innovations.
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Water rigidity administration includes the invited lectures and chosen oral and poster shows of the eleventh foreign Symposium at the houses of Water (ISOPOW), which was once held in Queretaro, Mexico 5-9 September 2010. The textual content presents a holistic description and dialogue of state of the art themes at the function of water in organic, Chemical, Pharmaceutical and foodstuff platforms inside of a body of an built-in strategy and destiny developments at the topic.
- Oxidation in foods and beverages and antioxidant applications
- Quality management systems for the food industry : a guide to ISO 9001/2
- Fish and fish oil in health and disease prevention
- Advances in Food and Nutrition Research, Volume 71
- New Food Engineering Research Trends
- Food Biochemistry And Food Processing
Additional info for Acrylamide and Other Hazardous Compounds in Heat-treated Foods
Being a by-product of the Maillard reaction, acrylamide levels are affected by the same factors that influence flavour and colour formation during heating. , the reducing sugar and free amino acid content of food), time-temperature conditions during processing, moisture levels, pH, and the presence of additives. Reactant levels are influenced not only by the type of food but also by cultivar, soil conditions, harvesting times, and storage conditions of the raw food. , 2003), all of which are fairly straightforward solutions, based on prior knowledge of the factors affecting the Maillard reaction.
Addition of free asparagine Increase in acrylamide concentration. Addition of fructose No change in acrylamide content. Color Acrylamide formation related to color. Toasting Increase in acrylamide amount with toasting time and color; kinetic model established. CIAA (2004) Fermented Fermentation rye and (yeast and wheat sourdough) Up to 87% reduction in acrylamide amount upon extended fermentation times. Yeast utilizes available free asparagine within two hours incubation. Only marginal effects in terms of reduction of acrylamide in sourdough fermented bread.
Prior to industrial usage, questions related to the regulatory approval, labeling, and safety will need to be addressed. Process management The thermal input and final moisture content are decisive factors in the formation of acrylamide. , 2004). 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).