Quantifying the formation of carcinogens during food processing: acrylamide

Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts

“…Heat treatment at high temperatures may result in formation of some toxic compounds, which can decrease the nutrition value and put food safety in danger. Those compounds are heterocyclic amines, polycyclic aromatic hydrocarbons, N-alkyl-N-nitrozamines and acrylamide which are known as carcinogenic and mutagenic components [1,2] . Acrylamide has been specified as 'likely carcinogen for humans' and included in Group 2A by the International Agency for Research on Cancer [3] .…”

Determination of acrylamide in three different bread types by an in-house validated LC-MS/MS method

“…In early 2002, Swedish National Food Administration (SNFA) and University of Stockholm announced that certain foods that are processed or cooked at high temperatures, such as frying, baking, and roasting, especially carbohydrate-rich foods, contain high levels of acrylamide (CLAEYS et al, 2005). A number of theoretical mechanisms have been proposed for the formation of acrylamide.…”

Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review

“…Acrylamide concentration is much higher when palmolein is used as frying oil due to its high content of diglycerides (6 to 8%). This might be attributed to another formation pathway of the aminoacid precursor of acrolein (Klostermann, 2002) or formed from glycerol when the frying temperature is higher than the smoke point of frying oil (Claeys, 2005). Therefore, control of the type of frying oil, frying temperature and time are effective to control the producing of acrylamide.…”