As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products

Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead...

Full description

Bibliographic Details

Published in:	Turkish Journal of Agriculture: Food Science and Technology
Main Authors:	Hülya Serpil Kavuşan, Meltem Serdaroglu
Format:	Article
Language:	English
Published:	Hasan Eleroğlu 2019-02-01
Subjects:	akrilamid et ürünleri maillard reaksiyonları isıl işlem azaltma stratejileri
Online Access:	http://www.agrifoodscience.com/index.php/TURJAF/article/view/1944