scholarly journals Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

2021 ◽  
Author(s):  
Patchimaporn Udomkun ◽  
Rony Swennen ◽  
Cargele Masso ◽  
Bhundit Innawong ◽  
Apollin Fotso ◽  
...  
Keyword(s):  
Acrylamide Formation

scholarly journals Vitamin A and E Homologues Impacting the Fate of Acrylamide in Equimolar Asparagine-Glucose Model System

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 993
Author(s):  
Su Lee Kuek ◽  
Azmil Haizam Ahmad Tarmizi ◽  
Raznim Arni Abd Razak ◽  
Selamat Jinap ◽  
Maimunah Sanny
Keyword(s):  
Vitamin E ◽  
Linear Regression ◽  
Vitamin A ◽  
Regression Model ◽  
Linear Regression Model ◽  
Model System ◽  
Concentration Increase ◽  
Acrylamide Formation ◽  
Β Carotene

This study aims to evaluate the influence of Vitamin A and E homologues toward acrylamide in equimolar asparagine-glucose model system. Vitamin A homologue as β-carotene (BC) and five Vitamin E homologues, i.e., α-tocopherol (AT), δ-tocopherol (DT), α-tocotrienol (ATT), γ-tocotrienol (GTT), and δ-tocotrienol (DTT), were tested at different concentrations (1 and 10 µmol) and subjected to heating at 160 °C for 20 min before acrylamide quantification. At lower concentrations (1 µmol; 431, 403, 411 ppm, respectively), AT, DT, and GTT significantly increase acrylamide. Except for DT, enhancing concentration to 10 µmol (5370, 4310, 4250, 3970, and 4110 ppm, respectively) caused significant acrylamide formation. From linear regression model, acrylamide concentration demonstrated significant depreciation over concentration increase in AT (Beta = −83.0, R2 = 0.652, p ≤ 0.05) and DT (Beta = −71.6, R2 = 0.930, p ≤ 0.05). This study indicates that different Vitamin A and E homologue concentrations could determine their functionality either as antioxidants or pro-oxidants.

scholarly journals Kinetic Modelling of Acrylamide Formation during the Frying of Potato Chips

2021 ◽  
pp. 129305
Author(s):  
Matthew Knight ◽  
Simon McWilliam ◽  
Sarah Peck ◽  
Georgios Koutsidis ◽  
Gemma Chope ◽  
...  
Keyword(s):  
Kinetic Modelling ◽  
Potato Chips ◽  
Acrylamide Formation

The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying

2021 ◽  
Vol 350 ◽  
pp. 129060
Author(s):  
Amira Haddarah ◽  
Elissa Naim ◽  
Iman Dankar ◽  
Francesc Sepulcre ◽  
Montserrat Pujolà ◽  
...  
Keyword(s):  
French Fries ◽  
Acrylamide Formation

Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes

2009 ◽  
Vol 42 (1) ◽  
pp. 142-147 ◽  
Author(s):  
Monica Anese ◽  
Renzo Bortolomeazzi ◽  
Lara Manzocco ◽  
Marisa Manzano ◽  
Cristina Giusto ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Acrylamide Formation ◽  
Fried Potatoes

scholarly journals Acrylamide Formation during the Frying of Beef Burger: Effect of Temperature and Time

2011 ◽  
Vol 15 (1) ◽  
Author(s):  
Samaneh Ghasemian ◽  
Karamatollah Rezaei ◽  
Reza Abedini ◽  
Hashem Poorazarang
Keyword(s):  
Effect Of Temperature ◽  
Acrylamide Formation ◽  
Beef Burger

Kinetics of acrylamide formation in potato powder

2009 ◽  
Vol 90 (1) ◽  
pp. 135-140 ◽  
Author(s):  
K. Franke ◽  
U. Strijowski ◽  
E.H. Reimerdes
Keyword(s):  
Acrylamide Formation ◽  
Potato Powder ◽  
Kinetics Of

Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh

2013 ◽  
Vol 54 (1) ◽  
pp. 753-759 ◽  
Author(s):  
Diganta Kalita ◽  
David G. Holm ◽  
Sastry S. Jayanty
Keyword(s):  
Potato Tubers ◽  
Acrylamide Formation
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