[关键词]
[摘要]
原料中还原糖、天冬酰胺含量及加工温度是影响食品中丙烯酰胺形成的主要因素。减少原料中的还原糖或天冬酰胺含量及降低加工温度能显著降低食品中丙烯酰胺的含量。本文概述了几种减少高温加工食品中丙烯酰胺含量方法的研究进展。
[Key word]
[Abstract]
The formation of acrylamide in food is influenced mainly by the content of reducing sugars or asparagine in materials and the processing temperature. Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature. This paper reviews the research advances on the methods for reducing acrylamide in high-temperature processed foods.
[中图分类号]
[基金项目]
东莞市科技计划项目（东科[2005]72号）
