Effects on Acrylamide Generation under Heating Conditions by Addition of Lysine and Cysteine to Non-centrifugal Cane Sugar
Author:
Affiliation:
1. Nagaoka University of Technology
2. Research Institute, Echigoseika Co., Ltd.
3. Laboratory of Functional and Analytical Food Science, Niigata University of Pharmacy and Applied Life Science
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/26/5/26_673/_pdf
Reference46 articles.
1. Adams, A., Hamdania, S., Van Lancker, F., Méjri, S., and De Kimpe, N. (2010). Stability of acrylamide in model systems and its reactivity with selected nucleophiles. J. Agric. Food Chem., 43, 1517-1522.
2. Baardseth, P., Blom, H., Skrede, G., Mydland, L. T., Skrede, A., and Slinde, E. (2006). Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in french fries. J. Food Sci., 71, C28-C33.
3. Becalski, A., Brady, B., Feng, S., Gauthier, B. R., and Zhao, T. (2011). Formation of acrylamide at temperatures lower than 100 °C: the case of prunes and a model study. Food Addit. and Contam., 28, 726-730.
4. Becalski, A., Lau, B. P.-Y., Lewis, D., Seaman, S. W., Hayward, S., Sahagian, M., Ramesh, M., and Leclerc, Y. (2004). Arylamide in french fries: Influence of free amino acids and sugars. J. Agric. Food Chem., 52, 3801-3806.
5. Blank, I., Robert, F., Goldmann, T., Pollien, P., Varga, N., Devaud, S., Saucy, F., Huynh-Ba, T., and Stadler, H. (2005). Mechanisms of acrylamide formation: Maillard-induced transformation of asparagine. In “Chemistry and Safety of Acrylamide in Food,” ed. by M. Friedman and D. S. Mottram. Springer, New York, Vol. 561, pp. 171-189.
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