Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion-Reference-Cited by-同舟云学术

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Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion

Published:2022-03 Issue: Volume:371 Page:131154
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Yousheng,Lu Jingnan,Li Mingyu,Li Chang,Wang Yuting,Shen Mingyue,Chen Yi,Nie Shaoping,Zeng Maomao,Chen Jie,Xie Mingyong

Funder

Ministry of Science and Technology of the People's Republic of China

State Key Laboratory of Food Science and Technology

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Investigations on the promoting effect of ammonium hydrogen carbonate on the formation of acrylamide in model systems;Amrein;Journal of Agricultural & Food Chemistry,2006

2. Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants;Arribaslorenzo;Journal of Agricultural & Food Chemistry,2010

3. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies;Capuano;LWT - Food Science and Technology,2011

4. Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems;Chen;Food Research International,2011

5. Impact of pH on the Kinetics of Acrylamide Formation/Elimination Reactions in Model Systems;De Vleeschouwer;Journal of Agricultural and Food Chemistry,2006

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2. Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing;Foods;2024-05-29

3. Effects of heat treatment on the profile of volatile flavor components in bamboo shoots;Food Bioscience;2024-04

4. Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning;Journal of Food Science;2024-01-23

5. Acrylamide formation in air-fried versus deep and oven-fried potatoes;Frontiers in Nutrition;2024-01-11

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