The EU Regulation 2017?2158 has established new acrylamide (AA) level benchmarks in different food. For this reason, food industries are interested in developing different processing methods to reduce AA formation, and at the same time to maintain an acceptable quality of final products. Fried potatoes (French fries and chips) are the most vulnerable foods in terms of high content of AA formation, being rich in the main Maillard reaction substrates, such as free asparagine and reducing sugars.
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips / S. MARIA ALESSIA, S. Tappi, J. Genovese, A. Di Francesco, E. Baraldi, M. Cortese, G. Caprioli, S. Angeloni, S. Vittori, S. Romani - In: Abstract Book 33rd EFFoST International Conference 2019: Poster Abstracts[s.l] : The European Federation of Food Science and Technology, 2019. - pp. 1-1 (( Intervento presentato al 33. convegno EFFoST International Conference 2019 tenutosi a Rotterdam nel 2019.
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
J. Genovese;
2019
Abstract
The EU Regulation 2017?2158 has established new acrylamide (AA) level benchmarks in different food. For this reason, food industries are interested in developing different processing methods to reduce AA formation, and at the same time to maintain an acceptable quality of final products. Fried potatoes (French fries and chips) are the most vulnerable foods in terms of high content of AA formation, being rich in the main Maillard reaction substrates, such as free asparagine and reducing sugars.
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