Acrylamide in Baking Products: A Review Article
Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH 2 =CH–CO–NH 2 , that can be produced at high levels in high-carbohydrate heat-treated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity...
Gespeichert in:
| Veröffentlicht in: | Food and bioprocess technology 2011-05, Vol.4 (4), p.530-543 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 543 |
|---|---|
| container_issue | 4 |
| container_start_page | 530 |
| container_title | Food and bioprocess technology |
| container_volume | 4 |
| creator | Keramat, Javad LeBail, Alain Prost, Carole Jafari, Maryam |
| description | Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH
2
=CH–CO–NH
2
, that can be produced at high levels in high-carbohydrate heat-treated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. Potato and bakery products account for around 50% and 20% of human exposure to acrylamide, respectively. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids (mainly asparagine), reducing sugars and processing conditions (i.e. baking time and temperature, moisture content and matrix of product). The aim of this review was to present some results from recent investigations of the effects of different factors affecting acrylamide formation in bakery products. Finally, recommendations are proposed as guidelines for baking manufacturers to reduce the level of acrylamide in their products. |
| doi_str_mv | 10.1007/s11947-010-0495-1 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1419359418</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1419359418</sourcerecordid><originalsourceid>FETCH-LOGICAL-c349t-7ffd2e34ebdc4a2e954d8e4084f634941dc1dab57beb266a5a850fecdced9de83</originalsourceid><addsrcrecordid>eNp1kE1LxDAQhoMouK7-AG8FL16qM236EW918QsWFNFzSJPpkrXbrkmr7L-3paIgeJo5PO_LzMPYKcIFAmSXHlHwLASEELhIQtxjMxRxEibIxf7PHsMhO_J-DZACx3jGLgvtdrXaWEOBbYJr9WabVfDkWtPrzl8FRfBMH5Y-g8J1Vtd0zA4qVXs6-Z5z9np787K4D5ePdw-LYhnqmIsuzKrKRBRzKo3mKiKRcJMTh5xX6QBwNBqNKpOspDJKU5WoPIGKtNFkhKE8nrPzqXfr2veefCc31muqa9VQ23uJfPxoKBrRsz_ouu1dM1wnI46QZTmAGCicKO1a7x1VcuvsRrmdRJCjQjkplINCOSqUOGSiKeMHtlmR-23-P_QFCNJyWw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2410778009</pqid></control><display><type>article</type><title>Acrylamide in Baking Products: A Review Article</title><source>Springer Nature - Complete Springer Journals</source><creator>Keramat, Javad ; LeBail, Alain ; Prost, Carole ; Jafari, Maryam</creator><creatorcontrib>Keramat, Javad ; LeBail, Alain ; Prost, Carole ; Jafari, Maryam</creatorcontrib><description>Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH
2
=CH–CO–NH
2
, that can be produced at high levels in high-carbohydrate heat-treated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. Potato and bakery products account for around 50% and 20% of human exposure to acrylamide, respectively. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids (mainly asparagine), reducing sugars and processing conditions (i.e. baking time and temperature, moisture content and matrix of product). The aim of this review was to present some results from recent investigations of the effects of different factors affecting acrylamide formation in bakery products. Finally, recommendations are proposed as guidelines for baking manufacturers to reduce the level of acrylamide in their products.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-010-0495-1</identifier><language>eng</language><publisher>New York: Springer-Verlag</publisher><subject>Acrylamide ; Agriculture ; Amino acids ; Asparagine ; Bakeries ; Bakery products ; Baking ; Biotechnology ; Carbohydrates ; Carcinogenicity ; Carcinogens ; Chemical compounds ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Food ; Food Science ; Genotoxicity ; Heat treatment ; Moisture content ; Neurotoxicity ; Potatoes ; Review Paper ; Solanum tuberosum ; Sugar ; Toxicity ; Water content</subject><ispartof>Food and bioprocess technology, 2011-05, Vol.4 (4), p.530-543</ispartof><rights>Springer Science + Business Media, LLC 2010</rights><rights>Springer Science + Business Media, LLC 2010.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c349t-7ffd2e34ebdc4a2e954d8e4084f634941dc1dab57beb266a5a850fecdced9de83</citedby><cites>FETCH-LOGICAL-c349t-7ffd2e34ebdc4a2e954d8e4084f634941dc1dab57beb266a5a850fecdced9de83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-010-0495-1$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-010-0495-1$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Keramat, Javad</creatorcontrib><creatorcontrib>LeBail, Alain</creatorcontrib><creatorcontrib>Prost, Carole</creatorcontrib><creatorcontrib>Jafari, Maryam</creatorcontrib><title>Acrylamide in Baking Products: A Review Article</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH
2
=CH–CO–NH
2
, that can be produced at high levels in high-carbohydrate heat-treated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. Potato and bakery products account for around 50% and 20% of human exposure to acrylamide, respectively. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids (mainly asparagine), reducing sugars and processing conditions (i.e. baking time and temperature, moisture content and matrix of product). The aim of this review was to present some results from recent investigations of the effects of different factors affecting acrylamide formation in bakery products. Finally, recommendations are proposed as guidelines for baking manufacturers to reduce the level of acrylamide in their products.</description><subject>Acrylamide</subject><subject>Agriculture</subject><subject>Amino acids</subject><subject>Asparagine</subject><subject>Bakeries</subject><subject>Bakery products</subject><subject>Baking</subject><subject>Biotechnology</subject><subject>Carbohydrates</subject><subject>Carcinogenicity</subject><subject>Carcinogens</subject><subject>Chemical compounds</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Food</subject><subject>Food Science</subject><subject>Genotoxicity</subject><subject>Heat treatment</subject><subject>Moisture content</subject><subject>Neurotoxicity</subject><subject>Potatoes</subject><subject>Review Paper</subject><subject>Solanum tuberosum</subject><subject>Sugar</subject><subject>Toxicity</subject><subject>Water content</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kE1LxDAQhoMouK7-AG8FL16qM236EW918QsWFNFzSJPpkrXbrkmr7L-3paIgeJo5PO_LzMPYKcIFAmSXHlHwLASEELhIQtxjMxRxEibIxf7PHsMhO_J-DZACx3jGLgvtdrXaWEOBbYJr9WabVfDkWtPrzl8FRfBMH5Y-g8J1Vtd0zA4qVXs6-Z5z9np787K4D5ePdw-LYhnqmIsuzKrKRBRzKo3mKiKRcJMTh5xX6QBwNBqNKpOspDJKU5WoPIGKtNFkhKE8nrPzqXfr2veefCc31muqa9VQ23uJfPxoKBrRsz_ouu1dM1wnI46QZTmAGCicKO1a7x1VcuvsRrmdRJCjQjkplINCOSqUOGSiKeMHtlmR-23-P_QFCNJyWw</recordid><startdate>20110501</startdate><enddate>20110501</enddate><creator>Keramat, Javad</creator><creator>LeBail, Alain</creator><creator>Prost, Carole</creator><creator>Jafari, Maryam</creator><general>Springer-Verlag</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20110501</creationdate><title>Acrylamide in Baking Products: A Review Article</title><author>Keramat, Javad ; LeBail, Alain ; Prost, Carole ; Jafari, Maryam</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c349t-7ffd2e34ebdc4a2e954d8e4084f634941dc1dab57beb266a5a850fecdced9de83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Acrylamide</topic><topic>Agriculture</topic><topic>Amino acids</topic><topic>Asparagine</topic><topic>Bakeries</topic><topic>Bakery products</topic><topic>Baking</topic><topic>Biotechnology</topic><topic>Carbohydrates</topic><topic>Carcinogenicity</topic><topic>Carcinogens</topic><topic>Chemical compounds</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Food</topic><topic>Food Science</topic><topic>Genotoxicity</topic><topic>Heat treatment</topic><topic>Moisture content</topic><topic>Neurotoxicity</topic><topic>Potatoes</topic><topic>Review Paper</topic><topic>Solanum tuberosum</topic><topic>Sugar</topic><topic>Toxicity</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Keramat, Javad</creatorcontrib><creatorcontrib>LeBail, Alain</creatorcontrib><creatorcontrib>Prost, Carole</creatorcontrib><creatorcontrib>Jafari, Maryam</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection (ProQuest)</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Keramat, Javad</au><au>LeBail, Alain</au><au>Prost, Carole</au><au>Jafari, Maryam</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Acrylamide in Baking Products: A Review Article</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2011-05-01</date><risdate>2011</risdate><volume>4</volume><issue>4</issue><spage>530</spage><epage>543</epage><pages>530-543</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH
2
=CH–CO–NH
2
, that can be produced at high levels in high-carbohydrate heat-treated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. Potato and bakery products account for around 50% and 20% of human exposure to acrylamide, respectively. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids (mainly asparagine), reducing sugars and processing conditions (i.e. baking time and temperature, moisture content and matrix of product). The aim of this review was to present some results from recent investigations of the effects of different factors affecting acrylamide formation in bakery products. Finally, recommendations are proposed as guidelines for baking manufacturers to reduce the level of acrylamide in their products.</abstract><cop>New York</cop><pub>Springer-Verlag</pub><doi>10.1007/s11947-010-0495-1</doi><tpages>14</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1935-5130 |
| ispartof | Food and bioprocess technology, 2011-05, Vol.4 (4), p.530-543 |
| issn | 1935-5130 1935-5149 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1419359418 |
| source | Springer Nature - Complete Springer Journals |
| subjects | Acrylamide Agriculture Amino acids Asparagine Bakeries Bakery products Baking Biotechnology Carbohydrates Carcinogenicity Carcinogens Chemical compounds Chemistry Chemistry and Materials Science Chemistry/Food Science Food Food Science Genotoxicity Heat treatment Moisture content Neurotoxicity Potatoes Review Paper Solanum tuberosum Sugar Toxicity Water content |
| title | Acrylamide in Baking Products: A Review Article |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T00%3A31%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Acrylamide%20in%20Baking%20Products:%20A%20Review%20Article&rft.jtitle=Food%20and%20bioprocess%20technology&rft.au=Keramat,%20Javad&rft.date=2011-05-01&rft.volume=4&rft.issue=4&rft.spage=530&rft.epage=543&rft.pages=530-543&rft.issn=1935-5130&rft.eissn=1935-5149&rft_id=info:doi/10.1007/s11947-010-0495-1&rft_dat=%3Cproquest_cross%3E1419359418%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2410778009&rft_id=info:pmid/&rfr_iscdi=true |