Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
A new baking methodology to study acrylamide formation, based on a closed stainless steel tube reactor, was tested on its repeatability. The main advantage of this frying procedure includes the possibility to study the acrylamide formation mechanism in different artificial mixtures, eliminating some...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0006_towards-a-better-understanding-in-acrylamide-formation-degradation-and-reduction-in-model-systems-and-foodstu.php |
| _version_ | 1797899888585867264 |
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| author | F. Mestdagh B. De Meulenaer C. Van Peteghem C. Cromphout O. Thas |
| author_facet | F. Mestdagh B. De Meulenaer C. Van Peteghem C. Cromphout O. Thas |
| author_sort | F. Mestdagh |
| collection | DOAJ |
| description | A new baking methodology to study acrylamide formation, based on a closed stainless steel tube reactor, was tested on its repeatability. The main advantage of this frying procedure includes the possibility to study the acrylamide formation mechanism in different artificial mixtures, eliminating some variable factors during frying, such as heat flux, degradation of the frying oil and water evaporation. As a first application of this optimized heating concept, the influence of fat oxidation and fat hydrolysis on acrylamide formation was tested during baking of French fries, as well as during heating in the tube reactor. In both cases, no differences in acrylamide formation could be found between fresh oil and oxidized or hydrolyzed heating oils. |
| first_indexed | 2024-04-10T08:36:01Z |
| format | Article |
| id | doaj.art-7c5ee1b9a63c4d40b04f0987d3ed0d0f |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:01Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-7c5ee1b9a63c4d40b04f0987d3ed0d0f2023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS11S1410.17221/10601-CJFScjf-200410-0006Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)F. Mestdagh0B. De Meulenaer1C. Van Peteghem2C. Cromphout3O. Thas4Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, BelgiumGhent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, BelgiumGhent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, BelgiumGhent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, BelgiumGhent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, BelgiumA new baking methodology to study acrylamide formation, based on a closed stainless steel tube reactor, was tested on its repeatability. The main advantage of this frying procedure includes the possibility to study the acrylamide formation mechanism in different artificial mixtures, eliminating some variable factors during frying, such as heat flux, degradation of the frying oil and water evaporation. As a first application of this optimized heating concept, the influence of fat oxidation and fat hydrolysis on acrylamide formation was tested during baking of French fries, as well as during heating in the tube reactor. In both cases, no differences in acrylamide formation could be found between fresh oil and oxidized or hydrolyzed heating oils.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0006_towards-a-better-understanding-in-acrylamide-formation-degradation-and-reduction-in-model-systems-and-foodstu.phpacrylamide formationfoodmodellingoil degradationlc-ms/ms |
| spellingShingle | F. Mestdagh B. De Meulenaer C. Van Peteghem C. Cromphout O. Thas Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs) Czech Journal of Food Sciences acrylamide formation food modelling oil degradation lc-ms/ms |
| title | Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs) |
| title_full | Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs) |
| title_fullStr | Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs) |
| title_full_unstemmed | Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs) |
| title_short | Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs) |
| title_sort | towards a better understanding in acrylamide formation degradation and reduction in model systems and foodstuffs |
| topic | acrylamide formation food modelling oil degradation lc-ms/ms |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0006_towards-a-better-understanding-in-acrylamide-formation-degradation-and-reduction-in-model-systems-and-foodstu.php |
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