Methods for Reducing Acrylamide Content in High-temperature Processed Foods
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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.
