IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v22y2004ispecialissueid10601-cjfs.html
   My bibliography  Save this article

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

Author

Listed:
  • F. Mestdagh

    (Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium)

  • B. De Meulenaer

    (Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium)

  • C. Van Peteghem

    (Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium)

  • C. Cromphout

    (Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium)

  • O. Thas

    (Ghent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Ghent, Belgium)

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 formation mechanism in different artificial mixtures, eliminating some variable factors during frying, such as heat flux, degradation of the frying oil and water evaporation. As a first application of this optimized heating concept, the influence of fat oxidation and fat hydrolysis on acrylamide formation was tested during baking of French fries, as well as during heating in the tube reactor. In both cases, no differences in acrylamide formation could be found between fresh oil and oxidized or hydrolyzed heating oils.

Suggested Citation

  • F. Mestdagh & B. De Meulenaer & C. Van Peteghem & C. Cromphout & O. Thas, 2004. "Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 11-14.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10601-cjfs
    DOI: 10.17221/10601-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/10601-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/10601-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/10601-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10601-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.