Acrylamide, a carcinogen formed by high-temperature processing and cooking in food such as wheat products
نویسندگان
چکیده
منابع مشابه
Acrylamide- A Potent Carcinogen in Food
Acrylamide is a toxic and potentially carcinogenic chemical. It was assumed that the mechanism leading to the formation of acrylamide derived from Maillard reaction, i.e. the reaction between reducing sugars and proteins/amino acids. Acrylamide is a substance that is produced naturally in foods as a result of high-temperature cooking like baking, grilling, frying etc and it can cause cancer in ...
متن کاملAcrylamide in Food Products: A Review
Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...
متن کاملAcrylamide in Food Products: A Review
Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...
متن کاملAmino Acids Diets as Model for Investigating Cancer Induced by Acrylamide Produced during Wrong Food Cooking
Starvation could be the cheapest solution for cancer treatment. Alternatively, controlled amino acids diets could be another solution. Starving the body from certain amino acids as well as changing the amount of some used amino acids con-trolled diet is the main idea of this study. In this study, acrylamide was used to induce cancer in the rats. Acrylamide is a cancer causative agent. We utiliz...
متن کاملIntroducing Fructose Syrup 55% as an Alternative to High Hydroxymethylfurfural (HMF) Products Such as Invert Sugar
Hydroxy Methyl Furfural (HMF) is a compound that is formed as a result of heat treatment and long storage of sugar products such as invert sugar and according to codex standards its limit in foods is 40 ppm. Fructose syrup 55% is a transparent liquid with a sweet taste and has no off-flavor and has similar sweetness and functional properties to sucrose. Various studies show that due to the prod...
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ژورنال
عنوان ژورنال: Journal for the Integrated Study of Dietary Habits
سال: 2015
ISSN: 1346-9770,1881-2368
DOI: 10.2740/jisdh.26.55