Abstract
Acrylamide can be formed in foods that have undergone a high temperature treatment (>120 °C) such as French fries, crisps, coffee and bread, due to the Maillard reaction. The evidence of acrylamide in foods posing a risk for different types of cancer has been strengthened. Mitigation of acrylamide formation in foods is, therefore, of great importance. The aim of this PhD study was to derive mathematical models that describe the formation of acrylamide as a function of product and processing parameters. The technique of multiresponse modeling was used to unravel the reaction networks of the formation of acrylamide in the Maillard reaction using aqueous reaction systems. Furthermore, the use of empirical models was studied to describe and predict the formation of acrylamide in potato crisps. With that, the work described in this thesis contributes to the development of strategies to lower acrylamide formation in food.
Original language | English |
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Qualification | Doctor of Philosophy |
Awarding Institution |
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Supervisors/Advisors |
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Award date | 10 Oct 2008 |
Place of Publication | [S.l.] |
Print ISBNs | 9789085852018 |
DOIs | |
Publication status | Published - 10 Oct 2008 |
Keywords
- acrylamides
- crisps
- maillard reaction
- maillard reaction products
- health hazards
- mathematical models
- kinetics
- heat treatment
- heating
- reaction mechanism