2006
DOI: 10.1016/j.lwt.2005.03.005
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Acrylamide in potato crisp—the effect of raw material and processing

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Cited by 53 publications
(51 citation statements)
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“…Trials conducted by Brunton (2006b) found a 28% reduction in reducing sugars compared to a control following a water blanch at 85 °C for 3.5 minutes and 21% reduction for an oil blanch at 150 °C for 43 seconds. To account for this uncertainty, a continuous empirical distribution, in the form of a cumulative distribution (Figure 6), was fitted to the data from Brunton (2006b) and data provided by others (Pedreschi et al, 2004;Wicklund et al, 2005;Hasse et al, 2003); this was used to simulate the effect of blanching (B) on reducing sugars in the raw potato.…”
Section: Processingmentioning
confidence: 99%
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“…Trials conducted by Brunton (2006b) found a 28% reduction in reducing sugars compared to a control following a water blanch at 85 °C for 3.5 minutes and 21% reduction for an oil blanch at 150 °C for 43 seconds. To account for this uncertainty, a continuous empirical distribution, in the form of a cumulative distribution (Figure 6), was fitted to the data from Brunton (2006b) and data provided by others (Pedreschi et al, 2004;Wicklund et al, 2005;Hasse et al, 2003); this was used to simulate the effect of blanching (B) on reducing sugars in the raw potato.…”
Section: Processingmentioning
confidence: 99%
“…In the crisp model, blanching was assumed to occur. To account for this uncertainty, a continuous empirical distribution, in the form of a cumulative distribution, was fitted to the data sets from Wicklund et al (2005) and Pedreschi et al (2004) and used to simulate the effect of blanching on reducing sugars in the potato crisp. …”
Section: Processingmentioning
confidence: 99%
“…Reaction mechanisms of acrylamide formation in food depends on food composition and processing conditions [5]. Reactions between free genetically coded nonessential amino acid asparagine and reducing sugars at temperatures above 120 °C are considered a main mechanism of acrylamide formation, a number of very reactive carbonyl compounds originates [5,6] (Fig.…”
Section: Introductionmentioning
confidence: 99%
“…Akrylamid v potravinách vzniká v průběhu Maillardovy reakce a jeho prekurzory jsou redukující cukry a aminokyselina asparagin. Reakční mechanismus vzniku akrylamidu v potravinách závisí na složení potravin a na podmínkách zpracování [5].…”
Section: Introductionunclassified
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