Tag Archives: acrylamide
The composition of the breadcrumb influences acrylamide formation in a breaded product
Dietary habits have changed over the last years, decreasing the consumption of fresh foods and increasing the consumption of processed foods such as fast foods, where battered and breaded products are included. Breaded products are characterized by
Trend acrylamide levels in fries type “chips” for the period 2004-2014
Acrylamide is a chemical contaminant naturally formed during thermal processing and cooking food as a consequence of the Maillard reaction, derived from the reaction between the free amino acid asparagine with reducing sugars or other carbonyl compounds.
