Search: onr:"swepub:oai:lup.lub.lu.se:bff54c8a-1866-40fc-bde3-366fb7a29f1e" > Acrylamide in crisp...
Fältnamn | Indikatorer | Metadata |
---|---|---|
000 | 04952naa a2200541 4500 | |
001 | oai:lup.lub.lu.se:bff54c8a-1866-40fc-bde3-366fb7a29f1e | |
003 | SwePub | |
008 | 160401s2010 | |||||||||||000 ||eng| | |
009 | oai:slubar.slu.se:59519 | |
024 | 7 | a https://lup.lub.lu.se/record/16029912 URI |
024 | 7 | a https://doi.org/10.1016/j.jfca.2009.07.0092 DOI |
024 | 7 | a https://res.slu.se/id/publ/595192 URI |
040 | a (SwePub)lud (SwePub)slu | |
041 | a engb eng | |
042 | 9 SwePub | |
072 | 7 | a art2 swepub-publicationtype |
072 | 7 | a ref2 swepub-contenttype |
100 | 1 | a Viklund, Gunillau Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH4 aut0 (Swepub:lu)inl-gvi |
245 | 1 0 | a Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones |
264 | 1 | b Elsevier BV,c 2010 |
520 | a Acrylamide, a probable carcinogen, is formed via the Maillard reaction between reducing sugars and the amino acid asparagine during heating of carbohydrate-rich foods. Potatoes contain high levels of these precursors, and thus potato crisps can contain high levels of acrylamide. In this study, the effect of blanching on the concentration of precursors and acrylamide content was studied in three potato clones stored at 4 degrees C or 8 degrees C. After 6, 12 and 18 weeks of storage, potatoes were sliced and blanched for 3 min in water at 80 degrees C and deep-fat fried for 3 min at an initial frying temperature of 180 degrees C and a final frying temperature of 160 degrees C. Blanching reduced the acrylamide content by 51-73%. Interestingly, blanching affected the levels of the precursor sugars and asparagine, but not the acrylamide content to the same extent. The reduction of precursors was 17-66%. This may be due to restriction of the transport of precursors to the surface, as the availability of precursors for reactions is crucial for acrylamide formation. In conclusion, blanching was an efficient way to reduce acrylamide content in potato crisps, in addition to using potatoes low in asparagine and reducing sugars. (C) 2009 Elsevier Inc. All rights reserved. | |
650 | 7 | a MEDICIN OCH HÄLSOVETENSKAPx Hälsovetenskapx Näringslära0 (SwePub)303042 hsv//swe |
650 | 7 | a MEDICAL AND HEALTH SCIENCESx Health Sciencesx Nutrition and Dietetics0 (SwePub)303042 hsv//eng |
650 | 7 | a TEKNIK OCH TEKNOLOGIERx Annan teknikx Livsmedelsteknik0 (SwePub)211012 hsv//swe |
650 | 7 | a ENGINEERING AND TECHNOLOGYx Other Engineering and Technologiesx Food Engineering0 (SwePub)211012 hsv//eng |
650 | 7 | a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe |
650 | 7 | a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng |
653 | a Food toxicants | |
653 | a Food safety | |
653 | a Potato crisps | |
653 | a Potato chips | |
653 | a Storage conditions | |
653 | a Defined potato clones | |
653 | a Acrylamide | |
653 | a Blanching | |
653 | a Food composition | |
653 | a analysis | |
653 | a Food | |
700 | 1 | a Olsson, Kerstinu Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Växtförädling och bioteknik,Plant breeding and Biotechnology4 aut0 (Swepub:slu)51348 |
700 | 1 | a Sjöholm, Ingegerdu Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH4 aut0 (Swepub:lu)ltkk-isj |
700 | 1 | a Skog, Kerstinu Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH4 aut0 (Swepub:lu)inl-ksk |
710 | 2 | a Avdelningen för livsmedel och läkemedelb Institutionen för processteknik och tillämpad biovetenskap4 org |
710 | 2 | a Sveriges lantbruksuniversitet |
773 | 0 | t Journal of Food Composition and Analysisd : Elsevier BVg 23:2, s. 194-198q 23:2<194-198x 0889-1575x 1096-0481 |
856 | 4 | u http://dx.doi.org/10.1016/j.jfca.2009.07.009y FULLTEXT |
856 | 4 8 | u https://lup.lub.lu.se/record/1602991 |
856 | 4 8 | u https://doi.org/10.1016/j.jfca.2009.07.009 |
856 | 4 8 | u https://res.slu.se/id/publ/59519 |
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