Abstract:Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are Maillard reaction products that are formed during frying; they are toxic and are considered a potential health risk due to their high consumption levels in western diets. The purpose of this study was to evaluate various strategies for the formation of AA and HMF in French fries.HMF was quantified with a UV-spectrophotometer and AA was determined by highpressure liquid chromatography (HPLC) with the help of diode array detection (DAD) detector. Principal co… Show more
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