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Publisert 2005

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Publikasjonsdetaljer

Tidsskrift : Journal of Agricultural and Food Chemistry , vol. 53 , p. 3259–1 , 2005

Utgiver : American Chemical Society (ACS)

Internasjonale standardnummer :
Trykt : 0021-8561
Elektronisk : 1520-5118

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Bråthen, Erland; Kita, Agnieszka; Knutsen, Svein Halvor; Wicklund, Trude

Sak : 8

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by similar to 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to > 90% depending on the baking condition. In flat breads the reduction varied between 60 and > 95%.

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