Download Acrylamide and Other Hazardous Compounds in Heat-treated by Kerstin Skog, Jan Alexander PDF

By Kerstin Skog, Jan Alexander

It truly is referred to now that heating carbohydrate-rich meals may cause the formation of acrylamide and extra examine is probably going to teach that different damaging compounds are shaped throughout the warmth therapy of meals. accordingly assessing the hazards posed to shoppers by way of acrylamide and different very likely carcinogenic and genotoxic compounds corresponding to heterocyclic amines and PhIP is a concern for the meals undefined. This new publication offers the most recent study within the quarter, discussing the mechanisms of formation of harmful compounds in the course of warmth therapy, the research of unsafe compounds, ways to determine the dangers they pose and novel how to reduce their formation in foodstuff items.

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Extra info for Acrylamide and Other Hazardous Compounds in Heat-treated Foods

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Imine 1 (a decarboxylated Schiff base) can hydrolyse to 3-aminopropanamide and yield acrylamide by the elimination of ammonia. Alternatively, tautomerism of imine 1 (which requires the -hydroxyl Fig. 5 Proposed mechanism for the formation of acrylamide from the reaction of asparagine with an amino carbonyl or a reducing sugar. Derived from Stadler et al. (2004) and Yaylayan et al. (2003). , 2003). Imine 2 cannot produce acrylamide, but hydrolysis will result in the Strecker aldehyde of asparagine, 3-oxopropanamide.

Schieberle et al. (2005) also found -dicarbonyls, such as glyoxal and methylglyoxal, to be less effective than hydroxyacetone or glucose in producing acrylamide. It is generally recognised that the key step in the mechanism for acrylamide formation, from the Maillard reaction between glucose and asapargine, is the decarboxylation of the Schiff base. Stadler et al. , 2004). ). Adapted from Blank et al. 22 The Maillard reaction 11 acrylamide than a Schiff base with a -carbonyl group, arising from an dicarbonyl compound.

RNQVIST M (2002), `Analysis of TAREKE E, RYDBERG P, KARLSSON P, ERIKSSON S and TO acrylamide, a carcinogen formed in heated foodstuffs', J Agric Food Chem, 50, 4998±5006. TAUBERT D, HARLFINGER S, HENKES L, BERKELS R and SCHOMIG E (2004), `Influence of processing parameters on acrylamide formation during frying of potatoes', J Agric Food Chem, 52, 2735±2739. UMANO K and SHIBAMOTO T (1987), `Analysis of headspace volatiles from overheated beef fat', J Agric Food Chem, 35, 14±18. VERNIN G and PARKANYI C (1982), `Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions' in G Vernin, Chemistry of Heterocyclic Compounds in Flavors and Aromas, Chichester, Ellis Horwood, 151±207.

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