Effects of formulation, extrusion cooking conditions, and CO^sub 2^ injection on the formation of acrylamide in corn extrudates

Acrylamide is a possible carcinogen and known to form in heat-treated carbohydrate-rich foods. This study was designed to investigate the effects of different ingredients (reducing sugars, chemical leavening agents, citric acid), processing conditions (feed moisture content: 22, 24 or 26%, exit die...

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Veröffentlicht in:	Journal of the science of food and agriculture 2014-09, Vol.94 (12), p.2562
Hauptverfasser:	Masatcioglu, Mustafa Tugrul, Gokmen, Vural, Ng, Perry KW, Koksel, Hamit
Format:	Artikel
Sprache:	eng
Schlagworte:	Carcinogens Cooking Corn Moisture content Temperature effects
Online-Zugang:	Volltext
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