The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

The recent report of elevated acrylamide levels in heat processing foods evoked an
international health alarm. Acrylamide, an acknowledged potential genetic and reproductive …

This study aimed to investigate the effects of sugar type on the reaction mechanism for
formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at …

Thermal processing of food has the potential to produce a number of unwanted chemical
substances. One of these compounds that is created is acrylamide (in starch-rich foods) …

Acrylamide, a colorless and odorless crystalline powder with a melting point of 84.5 C, is
soluble in water, acetone, and ethanol. Acrylamide has a high mobility in soil and …

The present study aimed to investigate the effect of recipe and temperature–time on the
formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking …

Acrylamide levels in cooked/processed food can be reduced by treatment with citric acid or
glycine. In a potato model system cooked at 180° C for 10− 60 min, these treatments affected …

This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during
biscuit baking. Four types of wheat flour with different molar ratios of total fructose and …

Acrylamide is formed from reducing sugars and asparagine during the preparation of French
fries. The commercial preparation of French fries is a multistage process involving the …

A kinetic model for the formation of acrylamide in a glucose− asparagine reaction system is
pro-posed. Equimolar solutions (0.2 M) of glucose and asparagine were heated at different …