Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00563-2
Abstract: Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization… read more here.
Keywords: nixtamalization processes; nixtamalization; tortilla chips; acrylamide formation ... See more keywords
Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.075
Abstract: In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic… read more here.
Keywords: finish frying; frying french; acrylamide formation; formation ... See more keywords
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126467
Abstract: This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed. The changes in… read more here.
Keywords: formation coffee; acrylamide formation; multiresponse kinetic; coffee roasting ... See more keywords
Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
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DOI: 10.17221/10601-cjfs
Abstract: 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… read more here.
Keywords: degradation; acrylamide formation; formation; better understanding ... See more keywords
Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9020200
Abstract: A heat and mass-transfer model coupled with reaction kinetics was developed to simulate frying. Obtaining an accurate mathematical model of the Maillard reaction and the heat and mass transfer is crucial for predicting the transient… read more here.
Keywords: temperature step; potato strip; acrylamide formation; french fries ... See more keywords