1,721,150 research outputs found
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods
No full textTechnological strategies for reducing acrylamide levels in heated foods
No full textIn 2002 Swedish researchers announced that exposure of humans to the suspected carcinogen acrylamide can come also from the diet, in particular from eating starch-rich foods subjected to intense heating (Tareke et al., J. Agric. Food Chem., 50, 4998-5006, 2002). Maillard-type reactions, which need the presence of asparagine, have been shown as one major reaction pathways of acrylamide formation (Mottram et al., Nature, 419, 448-449, 2002; Stadler et al., Nature, 419, 449-450, 2002; Biedermann et al., Mitt. Lebensmittelunter. Hyg., 93, 653-667, 2002; Becalski et al., J. Agric. Food Chem., 52 , 3801-3806, 2003; Zyzak et al., J. Agric. Food Chem, 51, 4782-4787, 2003). As a consequence, acrylamide formation has been found to be closely related to the development of the desired sensory properties (colour, flavour, texture) of heated foods, which are due to the development of the Maillard reaction products. Thus, the reduction of acrylamide formation in foods represents a big challenge for food technologists, since the technological interventions to this purpose should lead to the production of foods low in acrylamide and high in sensory properties.
Here we discuss two different technological approaches aimed to reduce acrylamide concentration in heated foods with minimal impact on their sensory properties and possibly compatible with the existing industrial manufacturing process. The first is relevant to the mitigation of acrylamide formation by means of pre-treatments or processing interventions. The second is a patented technological strategy based on the removal of acrylamide from the heated foods under specific “ambient” conditions
Comparison among different methodologies currently used for assessing the antioxidant activity of foods
No full textAcrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo
No full textThe recent discovery that cooking various
foods at high temperatures results in the
formation of high levels of acrylamide, has
caused considerable concern because this
compound has been classified as “probably
carcinogenic to humans” by the International
Agency for Research on Cancer. As a
consequence, many researches, some of
which financially supported by national and
international organisms, have been started
all over the world on the mechanisms of
formation and the risks to consumers.
Although much progress has been made
in the last years on the knowledge of the
mechanisms of acrylamide formation in
foods, the role of different compositive and
process variables on the formation of this
molecule has not yet been fully understood.
Based on the most recent literature data, the
following pages deal with properties, methods
of analysis, mechanisms, and kinetics of
formation of acrylamide in foods as well as
with the main technological strategies to
reduce its formation
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose
No full textLa reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali
No full textThe recent discovery that cooking various
foods at high temperatures results in the
formation of high levels of acrylamide, has
caused considerable concern because this
compound has been classified as “probably
carcinogenic to humans” by the International
Agency for Research on Cancer. As a
consequence, many researches, some of
which financially supported by national and
international organisms, have been started
all over the world on the mechanisms of
formation and the risks to consumers.
Although much progress has been made
in the last years on the knowledge of the
mechanisms of acrylamide formation in
foods, the role of different compositive and
process variables on the formation of this
molecule has not yet been fully understood.
Based on the most recent literature data, the
following pages deal with properties, methods
of analysis, mechanisms, and kinetics of
formation of acrylamide in foods as well as
with the main technological strategies to
reduce its formation
Strategies for the implementation of the functional profile of fruit and vegetable derivatives
No full textThe effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits
No full textIncreasing amounts of CH3COOK, CaCl2, MgCl2 or of a combination of CaCl2 and MgCl2 were added to a glucoseasparagine
model solution or to a biscuit formulation, and their effects on acrylamide and 5-hydroxymethylfurfural
(HMF) formation were studied. The results showed that in both considered systems, CH3COOK was responsible for
a great increase in acrylamide (116% in the biscuits), while it inhibited HMF formation in both. On the contrary, CaCl2
and MgCl2 were effective in reducing acrylamide formation in the model solutions and, only if used in combination,
they caused a 60% acrylamide reduction in the biscuits. However, these salts resulted in favouring the development of
high levels of HMF. It was concluded that although the addition of some salts to foods has been suggested as a tool for
reducing acrylamide formation, alternative interventions should be considered
Evaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures
No full textThe viscosities of concentrated solutions of glucose, fructose, sorbitol and xylitiol were measured by a falling sphere method. The measured viscosities
were compared with those predicted by WLF kinetics from glass transition temperatures.
Discrepancies between measured and predicted viscosities were found
to be within an order of magnitude of 0.3 on log E. Experimental data on
sucrose solutions obtained from literature sources were also compared with
WLF predicted values. The viscosities of the amorphous phases in frozen or
partially frozen sucrose-, glucose-, fructose-, citric acid-, dimethyl sulfoxide-,
polyvinylpyrrolidone- and glycerol-water systems were estimated by WLF
kinetics and freezing temperatures. At equal sub-freezing temperature, the
viscosities increased with the increasing of molecular weight. In addition,
viscosity changes during devitrification and recrystallization of 60-70% sucrose
solutions, which do not freeze upon cooling, were evaluated
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