Patented techniques for acrylamide mitigation in high-temperature processed foods

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dc.article.number102546
dc.article.number102546
dc.contributor.authorMariotti Celis, María Salomé
dc.contributor.authorPedreschi Plasencia, Franco Wilfredo
dc.contributor.authorCarrasco, José Antonio
dc.contributor.authorGranby, Kit
dc.date.accessioned2025-05-01T10:32:09Z
dc.date.available2025-05-01T10:32:09Z
dc.date.issued2011
dc.description.abstractHeating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based either on: (i) Changing process parameters (e.g. time and temperature of cooking) which inhibits Maillard Reaction; (ii) Reducing acrylamide precursor levels in raw materials to be cooked at high temperatures (e.g. by using microorganisms, asparaginase, amino acids and saccharides, blanching, etc.). In this paper, most of the recent patents for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes. © 2011 Bentham Science Publishers.
dc.description.funderEscuela de Enfermería UC
dc.description.funderPBE
dc.format.extent15 páginas
dc.fuente.origenScopus
dc.identifier.doi10.2174/2212798411103030158
dc.identifier.eisbn978-84-9880-797-4
dc.identifier.eissn1876-1429
dc.identifier.isbn978-3-031-28205-8
dc.identifier.issn2212-7984
dc.identifier.pubmedid21846322
dc.identifier.scieloidS0718-69242020000300109
dc.identifier.scopusidScopus_ID:84858758976
dc.identifier.urihttps://doi.org/10.2174/2212798411103030158
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103831
dc.identifier.wosidWOS:000595704200009
dc.information.autorucEscuela de Ingeniería; Mariotti Celis, María Salomé; 0000-0002-3646-8540; 197576
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco Wilfredo; 0000-0003-0599-8466; 18770
dc.issue.numero3
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final171
dc.pagina.inicio158
dc.publisherPalgrave Macmillan
dc.relation.ispartofCreativity, Innovation, and Change Across Cultures
dc.revistaRecent Patents on Food, Nutrition and Agriculture
dc.rightsacceso restringido
dc.subjectAcrylamide
dc.subjectAsparagines
dc.subjectMaillard reaction
dc.subjectMitigation
dc.subjectPrecursors
dc.subjectProcess parameters
dc.subjectReducing sugars
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.subject.ods11 Sustainable cities and communities
dc.subject.ods16 Peace, justice and strong institutions
dc.subject.odspa11 Ciudades y comunidades sostenibles
dc.subject.odspa16 Paz, justicia e instituciones sólidas
dc.titlePatented techniques for acrylamide mitigation in high-temperature processed foods
dc.typeartículo
dc.volumen3
sipa.codpersvinculados197576
sipa.codpersvinculados18770
sipa.indexScopus
sipa.indexPubmed
sipa.trazabilidadCarga WOS-SCOPUS;01-05-2025
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