Article

Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

2007-01-01

Abstract excerpt

Acrylamide formation in foodstuffs is subjected to different influencing factors. This study investigates the specific impact of both oil oxidation and oil hydrolysis on the formation of this probable human carcinogen. This was achieved using two heating methodologies. The first one was based on a closed stainless steel tubular reactor, in which different homogenized potato powder mixtures were heated. Doing so, p...

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Identifiers and source

Literature Corpus work: 8ba836e0-5bc5-5a28-bd2b-b6c4944db127
DOI: 10.1016/j.foodchem.2005.11.025

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