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Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato
Free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results not only in the formation of colour, aroma and flavour compounds, but also undesirable contaminants, including acrylamide, which forms when the amino acid that parti...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4240738/ https://www.ncbi.nlm.nih.gov/pubmed/25540460 http://dx.doi.org/10.1111/aab.12101 |