Chapter 7 Effect of Heat-Processed Foods on Acrylamide Formation

摘要

Acrylamide is formed via the Maillard reaction between reducing sugars and asparagine in carbohydrate-rich foods during heat treatment (>120 ℃) processes such as frying, baking, roasting and extrusion. Acrylamide formation increases as product temperature increases (in the range of 120-180 ℃). Although acrylamide is known to form during industrial processing of food, high levels of chemical have also been found in home-cooked foods, mainly potato- and grain- based products. There have been concerns about the potential health issues associated with the dietary intake of acrylamide. Much attention has been focused on finding ways to reduce or prevent the formation of acrylamide in foods without compromising food safety, organoleptic properties (e.g. taste, texture, and color) or adversely affecting nutritional quality. This chapter will review the studies on acrylamide that have been performed to date regarding its occurrence, formation, toxicity, prevention and mitigation, and analysis.