Food chemistry: Acrylamide is formed in the Maillard reaction View Full Text


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Article Info

DATE

2002-10

AUTHORS

Donald S Mottram, Bronislaw L Wedzicha, Andrew T Dodson

ABSTRACT

Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway. More... »

PAGES

448-449

References to SciGraph publications

  • 1999. Food Chemistry in NONE
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1038/419448a

    DOI

    http://dx.doi.org/10.1038/419448a

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1015149899

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/12368844


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