Advanced search

Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs)

Author
Organization
Abstract
A new baking methodology to study acrylamide formation, based on a closed stainless steel tube reactor, was tested on its repeatability. The main advantage of this flying procedure includes the possibility to study the acrylamide formation mechanism in different artificial mixtures, eliminating some variable factors during frying, such as heat flux, degradation of the frying oil and water evaporation. As a first application of this optimized heating concept, the influence of fat oxidation and fat hydrolysis on acrylamide formation was tested during baking of French fries, as well as during heating in the tube reactor. In both cases, no differences in acrylamide formation could be found between fresh oil and oxidized or hydrolyzed heating oils.

Citation

Please use this url to cite or link to this publication:

Chicago
Mestdagh, Frédéric, Bruno De Meulenaer, Carlos Van Peteghem, and N Lepoutre. 2005. “Towards a Better Understanding in Acrylamide Formation, Degradation and Reduction in Model System (and Foodstuffs).” In Proceedings of the 2nd Central European Meeting: 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 2004, ed. D Karlovic, 112–117. Zagreb, Croatia: Food, Technologists, Biotechnologists and Nutritionists Society.
APA
Mestdagh, Frédéric, De Meulenaer, B., Van Peteghem, C., & Lepoutre, N. (2005). Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs). In D. Karlovic (Ed.), Proceedings of the 2nd Central European meeting: 5th Croatian congress of food technologists, biotechnologists and nutritionists, 2004 (pp. 112–117). Presented at the 2nd Central European Meeting/5th Croatian congress of the Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia: Food, Technologists, Biotechnologists and Nutritionists Society.
Vancouver
1.
Mestdagh F, De Meulenaer B, Van Peteghem C, Lepoutre N. Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs). In: Karlovic D, editor. Proceedings of the 2nd Central European meeting: 5th Croatian congress of food technologists, biotechnologists and nutritionists, 2004. Zagreb, Croatia: Food, Technologists, Biotechnologists and Nutritionists Society; 2005. p. 112–7.
MLA
Mestdagh, Frédéric, Bruno De Meulenaer, Carlos Van Peteghem, et al. “Towards a Better Understanding in Acrylamide Formation, Degradation and Reduction in Model System (and Foodstuffs).” Proceedings of the 2nd Central European Meeting: 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 2004. Ed. D Karlovic. Zagreb, Croatia: Food, Technologists, Biotechnologists and Nutritionists Society, 2005. 112–117. Print.
@inproceedings{405868,
  abstract     = {A new baking methodology to study acrylamide formation, based on a closed stainless steel tube reactor, was tested on its repeatability. The main advantage of this flying procedure includes the possibility to study the acrylamide formation mechanism in different artificial mixtures, eliminating some variable factors during frying, such as heat flux, degradation of the frying oil and water evaporation. As a first application of this optimized heating concept, the influence of fat oxidation and fat hydrolysis on acrylamide formation was tested during baking of French fries, as well as during heating in the tube reactor. In both cases, no differences in acrylamide formation could be found between fresh oil and oxidized or hydrolyzed heating oils.},
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Meulenaer, Bruno and Van Peteghem, Carlos and Lepoutre, N},
  booktitle    = {Proceedings of the 2nd Central European meeting: 5th Croatian congress of food technologists, biotechnologists and nutritionists, 2004},
  editor       = {Karlovic, D},
  isbn         = {9789539972514},
  language     = {eng},
  location     = {Opatija, Croatia},
  pages        = {112--117},
  publisher    = {Food, Technologists, Biotechnologists and Nutritionists Society},
  title        = {Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs)},
  year         = {2005},
}

Web of Science
Times cited: