2011•Jiangsu nongye xuebaoRequires access
Factors influencing acrylamide formation during frying of food and their reduction
Hong Zhu
Open publisher page 1 citations
Abstract
Consistent evidence has suggested that acrylamide is formed in starch-rich food during maillard reaction.The formation and reduction of acrylamide in high-temperature fried food has attracted worldwide attentions.In this paper,the exposure limit of acrylamide in food,the characteristics,toxicity,formation mechanisms,and influencing factors and reduction technology were briefly reviewed.Vacuum-frying technology should be adopted in the food processing.